Pear and Lamb Kebabs with Harpoon Winter Warmer-Rosemary Pan Sauce

  • Recipe TypeEntree
  • Prep Time20 minutes (does not include marinating time)
  • Yield6 - 8

Boston-based Chef Andy Husbands cooks and enjoys Harpoon ales all year ’round. To make the kebabs, you’ll need 8 wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only if you like your meat well done.


  • 1⁄3 cup olive oil
  • 1⁄2 teaspoon cinnamon
  • Juice of 1 lemon
  • 1 teaspoon fresh rosemary leaves, stems removed and minced
  • 1 clove garlic, minced
  • 2 pounds boned leg of lamb, trimmed and cut into 1-inch cubes
  • 3 ripe, firm pears, cored and cut into 1 1⁄2-inch chunks
  • 2 red bell peppers, seeded and cut into 1 1⁄2-inch squares
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 1⁄2 cup strong winter warmer ale
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter, cut into pieces
  • Salt and freshly ground black pepper


  1. Pear and Lamb Kebabs
  2. 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.
  3. In large bowl, combine lamb, pears, bell peppers, salt, and pepper. Thread lamb, pears, and peppers alternately on skewers.
  4. Preheat oven to 250°F. 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.
  5. Harpoon Winter Warmer-Rosemary Pan Sauce
  6. 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.
  7. Adapted from The Fearless Chef, copyright 2004 by Andy Husbands and Joe Yonan. Used by permission of Adams Media. All rights reserved.

The Best of American Beer and Food showcases chefs and craft brewers who cook with beer and pair flavorful beers from pilsner to porter with hand-crafted foods. The book begins by exploring the art of pairing beer with specific foods, then turns to recipes that incorporate beer, using the various flavors available from today's ales and lagers as recipe components.