All Recipes Best Recipe Meat and Poultry Recipes Lamb

Ingredients

1 cup chopped fresh mint ¾ cup dry white wine 2 tablespoons lemon juice 2 tablespoons honey 3 pounds cubed lamb stew meat 24 pearl onions, peeled 8 bamboo skewers, soaked in water for 30 minutes 1 tablespoon apricot preserves 2 teaspoons cornstarch 1 tablespoon water

Nutrition Info

385.8 calories carbohydrate: 19.5 g cholesterol: 133.9 mg fat: 11 g fiber: 0.1 g protein: 42.4 g saturatedFat: 3.9 g servingSize: - sodium: 123.5 mg sugar: 12.5 g transFat: : - unsaturatedFat: : -

Combine the mint, wine, lemon juice, and honey in a mixing bowl. Add the lamb and onions, 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 and onions onto the skewers, using 3 onions 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. Whisk in the apricot preserves until dissolved, 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. Serve with the lamb skewers.

8 skewers

A minted honey and lemon sauce provides a great tasting variation on these lamb skewers.