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Honey Lamb en Brochette

This is a lamb shish kebab with a New Orleans taste, and a little bit of sweetness, which lends itself well to lamb. I use the herbal B&B liqueur in this, but think also about other sweet, fruity liqueurs. Apricot brandy, for example, or peach schnapps. The best way to prepare this is on a charcoal grill, but a gas grill (indoor or outdoor) will also work well. You can also broil them (if you have metal brochettes).

I strongly recommend American lamb for this dish.

Phoenicia-Kebabs

Lamb chops, ready to be skewered and grilled.

  • 1 lb. leg of lamb, cut into one and a quarter-inch cubes
  • 1/4 cup olive oil
  • 1/4 cup B&B liqueur (or other moderately sweet, fruity liqueur)
  • 1/4 cup honey
  • 1 Tbs. Italian seasoning
  • 3 cloves garlic, crushed
  • 3 Tbs. cider vinegar
  • 1 Tbs. Creole mustard
  • 1 Tbs. Worcestershire
  • 1 large or 2 small portobello mushroom, cut into chunks
  • 1 medium onion, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 2 stalks celery, cut into chunks
  • 1 Tbs. butter
  • 1 Tbs. flour

1. After cutting into cubes, put the lamb in a heavy plastic storage bag. Mix the olive oil, liqueur, honey, Italian seasoning, garlic, cider vinegar, Creole mustard, and steak sauce, and pour the mixture into the bag with the lamb. Marinate the lamb at least three hours or overnight, refrigerated.

2. A half hour before you’re ready to cook, add the mushrooms, onion, bell pepper, and celery to the marinating bag, making sure that everything is moistened by the marinade.

3. While the grill is heating up, remove everything from the bag (be careful with the vegetables). Reserve the marinade for the sauce. Skewer all the ingredients, alternating a chunk of meat with the vegetables. Season with coarsely-ground pepper and salt.

4. In a small saucepan, melt the butter and stir in the flour. Continue stirring over medium-low heat to make a light roux. Add the reserved marinade to the pan and bring to a simmer while whisking. Cook until the sauce is smooth and will coat a spoon.

5. Grill the lamb brochettes over the hottest part of the fire, turning frequently. About six minutes will do it medium rare; about ten for well done. (You can also cook the brochettes under the broiler.)

6. Remove the brochettes and spoon the sauce around them. Serve with rice or roasted potatoes. This also makes an interesting poor boy.

Serves four.