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Pear And Lamb KebabsThese Pear & Lamb Kebabs use winter ale as both an ingredient and a drink pairing. All photography by Souders Studio, as seen in The Best of American Beer & Food.

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December 2008

Product Reviews / Main Nibbles / Meat & Poultry

A Delicious Dinner Pairing Beer With Each Course

Page 4: Pear & Lamb Kebabs with Harpoon Winter Warmer-Rosemary Pan Sauce

 

 

This is Page 4 of a seven-page article. To visit other pages, click on the black links below.

 

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.

Ingredients

  • 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

Preparation

  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.

 

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Recipe adapted from The Fearless Chef, copyright 2004 by Andy Husbands and Joe Yonan. Used by permission of Adams Media. All rights reserved. All other materials © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.

 



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