Lamb Kabobs
This recipe pairs the subtle fruitiness of fresh chanterelles with the sweetness of dried apricots, set against the rich umami of roast lamb.
Equipment
- skewers
- grill
Ingredients
- 2 pounds Lamb cut into 2" squares
- 3 large chanterelles cut approximately the same size as the chunks of lamb.
- 2 red onions peel and quarter
- 16 oz dried apricots
- 2 clove garlic, minced
- 1/4 cup olive oil
- 2 splashes lemon juice
- 1 tbsp grated lemon peel
- 2 sprigs mint
- 2 three fingered pinches salt
- 3 three fingered pinches pepper more or less to taste
- 1 pinch cumin
- 1 pinch ground coriander
Instructions
- Cut lamb into 2” cubes.
- Combine olive oil, lemon juice, grated lemon peel, mint, minced garlic, salt, pepper, and other spices and marinate the lamb with the mixture. You can pack it in the marinade in ziplock bag to take with you on the hunt.
- Cut the mushrooms into chunks
- quarter the onions.
- Alternate apricot, chanterelle, lamb and onion on skewers.
- Cook over hot coals until meat is done, turning twice. To complete the meal, serve over couscous or rice pilaf, garnished with parsley or a sprig of mint and a lemon slice.
