Pear & Lamb Kebabs With Harpoon Ale-Rosemary Pan Sauce
To make the kebabs, you’ll need eight 10-inch wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only metal if you like your meat well done.
Yield
6 servingsPrep
Cook
15 minReady
Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
olive oil
|
|
| 1 | each |
lemon
juice |
|
| 1 | teaspoon |
rosemary leaves
fresh, stems removed and minced |
|
| 1 | clove |
garlic
minced |
|
| 2 | pounds |
boneless leg of lamb
trimmed and cut into 1-inch cubes |
*
|
| 3 | each |
pears
ripe & firm, cored and cut into 1.5-inch chunks |
|
| 2 | each |
sweet red bell peppers
seeded and cut into 1.5-inch squares |
|
| 1 | teaspoon |
kosher salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
canola oil
|
|
| ½ | cup |
beer
strong winter warmer ale |
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
butter
cold, cut into pieces |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
olive oil
|
|
| 1 | each |
lemon
juice |
|
| 5 | ml |
rosemary leaves
fresh, stems removed and minced |
|
| 1 | clove |
garlic
minced |
|
| 907.2 | g |
boneless leg of lamb
trimmed and cut into 1-inch cubes |
*
|
| 3 | each |
pears
ripe & firm, cored and cut into 1.5-inch chunks |
|
| 2 | each |
sweet red bell peppers
seeded and cut into 1.5-inch squares |
|
| 5 | ml |
kosher salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 15 | ml |
canola oil
|
|
| 118 | ml |
beer
strong winter warmer ale |
|
| 3E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
butter
cold, cut into pieces |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
- In large bowl, whisk together olive oil, cinnamon, lemon juice, rosemary and garlic. Add lamb and toss to coat. Marinate in refrigerator at least 3 hours. Discard marinade.
- Preheat oven to 250°F.
- In large bowl, combine lamb, pears, bell peppers, salt and pepper. Thread lamb, pears and peppers alternately on skewers.
- Preheat large skillet over medium-high heat and grease with canola oil. When pan is hot, sear kebabs until dark golden brown, 2 to 4 minutes per side. Transfer kebabs to warmed platter, cover and keep warm in oven.
- Add ale to skillet, scraping up browned bits with wooden spatula, and simmer until reduced by half, about 2 minutes. Turn heat to low and add brown sugar, stirring until smooth.
- Remove pan from heat and whisk in butter until fully incorporated. Season with salt and pepper. Spoon sauce over lamb kebabs and serve immediately.
