Scotch Ale-Marinated Lamb Kabobs
Posted: Thu Oct 12, 2006 4:29 pm
Scotch Ale-Marinated Lamb Kabobs
Makes 4 Servings
2 Bottles of Scotch Ale
1.5 lbs. of Lamb Meat cut into cubic pieces
2 Cloves Garlic, minced
1 Small piece of Ginger, minced
1 Onion
1 Thick slice of Smoked Bacon
1/2 cup Cream
2 tsp. Grain Mustard
Herbs of Provence-mix of rosemary, thyme, marjoram, chives, and parsley (to taste)
Salt and Pepper (to taste)
Marinate lamb for at least six hours in the scotch ale with the garlic, ginger, herbs and salt and pepper. Cut the onion and the bacon into pieces to go onto the kabob stick. Place the meat, onion and bacon on the sticks and grill.
Make sauce:
Sieve the pieces out of the beer. Heat the beer liquid in a pan and add the mustard and cream. Season to taste with salt and pepper. Reduce sauce until thick and serve over kabobs.
Makes 4 Servings
2 Bottles of Scotch Ale
1.5 lbs. of Lamb Meat cut into cubic pieces
2 Cloves Garlic, minced
1 Small piece of Ginger, minced
1 Onion
1 Thick slice of Smoked Bacon
1/2 cup Cream
2 tsp. Grain Mustard
Herbs of Provence-mix of rosemary, thyme, marjoram, chives, and parsley (to taste)
Salt and Pepper (to taste)
Marinate lamb for at least six hours in the scotch ale with the garlic, ginger, herbs and salt and pepper. Cut the onion and the bacon into pieces to go onto the kabob stick. Place the meat, onion and bacon on the sticks and grill.
Make sauce:
Sieve the pieces out of the beer. Heat the beer liquid in a pan and add the mustard and cream. Season to taste with salt and pepper. Reduce sauce until thick and serve over kabobs.