A Delicious Dinner Pairing Beer With Each Course
Page 4: Pear & Lamb Kebabs with Harpoon Winter Warmer-Rosemary Pan Sauce
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Pear & Lamb Kebabs With Harpoon Winter Warmer-Rosemary Pan Sauce
Boston-based chef Andy Husbands cooks with Harpoon ales year round; this is one of his winter recipes. 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.
Yields 6 to 8 servings.
Beer Pairing: Seasonal winter ale like Harpoon, or a highly hopped brown ale.
- 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
- 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.
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