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.