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Pear & Lamb Kebabs With Harpoon Ale-Rosemary Pan Sauce


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.









Low Cholesterol, Trans-fat Free, Good source of fiber


cup olive oil
1 each lemon
1 teaspoon rosemary leaves
fresh, stems removed and minced
1 clove garlic
2 pounds boneless leg of lamb
trimmed and cut into 1-inch cubes
3 each pears
ripe & firm, cored and cut into 1.5-inch chunks
2 each sweet red bell peppers
seeded and cut into 1.5-inch squares
1 teaspoon kosher salt
1 teaspoon black pepper
freshly ground
1 tablespoon canola oil
½ cup beer
strong winter warmer ale
2 tablespoons brown sugar
2 tablespoons butter
cold, cut into pieces
1 x salt and black pepper
to taste


  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. Preheat oven to 250°F.
  3. In large bowl, combine lamb, pears, bell peppers, salt and pepper. Thread lamb, pears and peppers alternately on skewers.
  4. 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.
  5. 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.
  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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 24766% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 426mg 18%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 15%
Sugars g
Protein 2g
Vitamin A 28% Vitamin C 97%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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