Glazed Lamb Skewers with Charred Tomato and Apricot Recipe
Daily Value: 28%
|Folic Acid (B9)||49µg||12%|
|Fatty acids, total monounsaturated||16g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
For this lamb recipe, the chef drew inspiration from some of the flavors that he found in Coca-Cola, particularly the nutmeg. He used that to create a salty rub on the meat that was then balanced by the tartness of the tomatoes.
- 1 cup chopped fresh mint
- 1 tablespoons orange rind
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- ¾ cup Coca-Cola
- 3 pounds cubed lamb stew meat
- 8 bamboo skewers, soaked in water for 30 minutes
- 12 dried apricot pieces
- 12 cherry tomatoes
- 1 tablespoon apricot preserves
- 2 teaspoons cornstarch
Combine the mint, orange rind, lemon juice, honey, vanilla, and Coca-Cola in a mixing bowl. Add the lamb and toss to mix. Cover, and refrigerate 4 hours to overnight.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb, dried apricot, and cherry tomatoes onto the skewers, using a piece of each per skewer. Cook the skewers on the preheated grill 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, reducing by 1/3. Add the apricot preserves, then reduce heat to medium-low, and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning. Dissolve the cornstarch in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer.
While lamb is cooking on the grill baste the skewers with the sauce reduction. You can also serve the sauce alongside the lamb.
Recipe DetailsServings: 8
Be a Part of the Conversation
Have something to say?
Add a comment (or see what others think).