Korean BBQ Lamb and Pickled Cucumber

Korean lamb

 * 1 kg shoulder or leg lamb
 * 150 ml soy sauce
 * 5 tbsp dry sherry
 * 2 tsp brown sugar
 * 4 thin slices of root ginger or ginger powder
 * 1 drop sesame oil
 * green shallot tops

Pickled cucumber salad

 * 3 medium size cucumbers
 * 2 garlic cloves
 * 2 stalks green onions
 * ½ tsp red pepper
 * salt
 * ¼ tsp black pepper
 * 2 tsp sugar
 * 2 tsp vinegar
 * 3 tsp soy sauce

Korean lamb

 * 1) Cut the lamb into thinly sliced pieces about 1 inch x 1 inch, you can also thread them on skewers, place skewers in water first before threading.
 * 2) Place soy sauce, sherry, sugar and ginger into a small saucepan, bring to the boil and simmer for 6 – 10 minutes, then take off stove.
 * 3) Place lamb into sauce, add sesame oil and shallots.
 * 4) Place onto a hot BBQ or under a hot grill, cook for 3 minutes, turn and brush with more sauce, cook for another 1 – 2 minutes, now brush with a little more sauce and serve, on a plate with a pickled cucumber salad.

Pickled cucumber salad

 * 1) Peel cucumber, halve and slice, place in bowl, sprinkle with salt, marinate for half hour.
 * 2) Taste, if too salty, let stand in water for 10 minutes, squeeze water from cucumber, place in bowl, add ingredients, and place in refrigerator.