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

  • 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


    Pear and Lamb Kebabs

  1. 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.
  2. In large bowl, combine lamb, pears, bell peppers, salt, and pepper. Thread lamb, pears, and peppers alternately on skewers.
  3. 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.
  4. Harpoon Winter Warmer-Rosemary Pan Sauce

  5. 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.
  6. 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.