Lamb kebabs with piquant sauce

Kebabs can be made from many different produce – meat, poultry, offal, fish, shellfish, mushrooms or vegetables.  They can also be made from different combinations of these things.  Each of these mixtures provides its own flavour and enjoyment.  These kebabs include lamb, green pepper and shallot but with an extra flavour being provided by bacon.  It is an excellent combination that is further enhanced, first, by a slightly oriental basting mixture and, second, by a piquant sauce.  The overall effect is stunning. 

The recipe calls for lamb steaks but neck fillets are equally as good - if not, better.

Preparation Time: 15 Mins

Cooking Time: 20 Mins

Total Time: 35 Mins

Ingredients

For 2 servings…

3 rashers          Bacon  - halved and rolled up   

3                    Bay leaves  - cut into halves    

2                    Lamb steaks  - each cut into four 2.5 cm cubes      

1                    Pepper  - green - cut into 6 equal-sized pieces       

6                    Shallots  - small       

For the basting mixture

1 tsp               Mustard  - French     

1 tbs               Olive oil    

                      Pepper  - freshly ground, black 

1 tsp               Salt  - sea  

3 tbs               Soy sauce  

For the piquant sauce

30 ml              Lemon juice            

80 ml              Orange juice           

60 ml              Soy sauce  

40 ml              Stock        

Method

To prepare the basting mixture…

Beat the basting mixture ingredients until amalgamated.

To make the piquant sauce…

Mix all the ingredients together in a saucepan and reduce, over a medium heat, down to 1 tbs.

For the kebabs…

Steam the shallots for 6 minutes.

Alternate the cubes of lamb, shallot, bay leaf, bacon roll and a piece of pepper at least twice on each of two skewers.  Brush liberally with the basting mixture.  Put under a hot grill or on a barbeque and cook for 5 minutes.  Turn over the kebabs, brush with some more basting mixture and cook for another 5 minutes.

Serve with the piquant sauce.

Wine recommendations

Conventional

     Côtes du Rhône

Interesting

     Brouilly

     Chinon

     Côtes de Bourg

     Graves blanc