Lemon-Honey Lamb Skewers
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Mint (chopped fresh)3 cup
White Wine (dry)2 tbsps
Lemon Juice2 tbsps
Honey1 tbsp
Apricot Preserve2 tsps
Cornstarch1 tbsp
WaterDirections:
1
Combine the mint, wine, lemon juice, and honey in a mixing bowl
2
Add the lamb and onions, and toss to mix
3
Cover, and refrigerate 4 hours to overnight
4
Preheat an outdoor grill for medium-high heat, and lightly oil grate
5
Strain the marinade from the lamb into a small saucepan; set aside
6
Thread the lamb and onions onto the skewers, using 3 onions per skewer
7
Cook the skewers on the preheated grill until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well
8
Meanwhile, bring the reserved marinade to a simmer over medium heat
9
Whisk in the apricot preserves until dissolved, then reduce heat to medium-low, and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning
10
Dissolve the cornstarch in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer
11
Serve with the lamb skewers