About this recipe:A minted honey and lemon sauce provides a great tasting variation on these lamb kebabs.
25g chopped fresh mint
180ml dry white wine
2 tablespoons lemon juice
2 tablespoons honey
1.3kg cubed lamb stewing meat
18 - 24 small shallots, peeled
8 bamboo skewers, soaked in water for 30 minutes
1 tablespoon apricot preserves
2 teaspoons cornflour
1 tablespoon water
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Method Prep:45min › Cook:10min › Extra time:4hr5min › Ready in:5hr
Combine the mint, wine, lemon juice and honey in a mixing bowl. Add the lamb and shallots, and toss to mix. Cover, and refrigerate 4 hours to overnight.
Preheat an outdoor BBQ for medium-high heat, and lightly oil grate.
Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb and shallots onto the skewers, using 3 shallots per skewer. Cook the skewers on the preheated BBQ until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well.
Meanwhile, bring the reserved marinade to a simmer over medium heat. 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. Dissolve the cornflour in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Serve with the lamb skewers.