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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 6 |
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This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine ( Italian Summer Pleasures from Antipasto to Gelato ). Prep/Cook time does not include the marinating time of 12 to 24 hours. Ingredients:
1 cup dijon mustard |
1/4 cup honey |
3 tablespoons curry powder |
1 1/2 tablespoons minced garlic |
2 lemons, juiced |
1/2 cup olive oil |
4 lbs loin lamb, trimmed of fat and sinew and cut into 32 two-ounce pieces (boneless leg of lamb can be substituted) |
salt & freshly ground black pepper |
bamboo skewer |
Directions:
1. Combine the mustard, honey, curry powder, garlic, lemon juice and oil in a large mixing bowl.
2. Add the lamb and toss to coat; cover and refrigerate for at least 12 hours (a day or so is even better).
3. Soak the bamboo skewers in cold water for about 1 hour.
4. Light the coals or preheat the gas grill to medium-high.
5. Thread the lamb onto the skewers, season with salt and pepper, and set on the grill for 8-10 minutes, turning occasionally.
6. (The idea is to char the marinade and caramelize the honey without burning).
7. Serve hot.
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