Pear & Lamb Kebabs With Harpoon Ale-Rosemary Pan Sauce

Name: Pear & Lamb Kebabs With Harpoon Ale-Rosemary Pan Sauce
Prep time: P3H
Total time: P3H
Yield: 6
Cuisine: Fusion
Ingredients: olive oil; lemon; rosemary leaves; garlic; boneless leg of lamb; pears; sweet red bell peppers; kosher salt; black pepper; canola oil; beer; brown sugar; butter; salt and black pepper

Submitted by thenibble

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.

YIELD

6 servings

PREP

COOK

15 min

READY

Ingredients

⅓

CUP OLIVE OIL

EACH LEMON
juice

TEASPOON ROSEMARY LEAVES
fresh, stems removed and minced

CLOVE GARLIC
minced

POUNDS BONELESS LEG OF LAMB
trimmed and cut into 1-inch cubes *

EACH PEARS
ripe & firm, cored and cut into 1.5-inch chunks

EACH SWEET RED BELL PEPPERS
seeded and cut into 1.5-inch squares

TEASPOON KOSHER SALT

TEASPOON BLACK PEPPER
freshly ground

TABLESPOON CANOLA OIL

CUP BEER
strong winter warmer ale

TABLESPOONS BROWN SUGAR

TABLESPOONS BUTTER
cold, cut into pieces

X SALT AND BLACK PEPPER
to taste *

Directions

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.