Pear and Lamb Kebabs with Harpoon Winter Warmer-Rosemary Pan SauceBy CraftBeer.com
- Recipe TypeEntree
- Prep Time20 minutes
- 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 tsp cinnamon
- Juice of 1 lemon
- 1 tsp 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 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 Tbsp canola oil
- 1⁄2 cup strong winter warmer ale
- 2 Tbsp brown sugar
- 2 Tbsp cold butter, cut into pieces
- Salt and freshly ground black pepper
- 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.
- In large bowl, combine lamb, pears, bell peppers, salt, and pepper. Thread lamb, pears, and peppers alternately on skewers.
- 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.
- Add your favorite winter warmer 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.