Preparation Time : 10 mins
Cooking Time : 10 mins
Serves : 4
Ingredients :
  • 1 1/2 pounds 700-750 grams Boneless Lamb (preferably from the leg), cut into 1 inch cubes
  • 1 tablespoon Black Pepper, coarsely ground
  • 2 teaspoons Shallots, freeze dried
  • 1 teaspoon Green Peppercorns, coarsely ground
  • 1 teaspoon Rosemary, minced
  • 1 large Clove Garlic, minced
  • 2 tablespoons Bourbon
Directons :

Mix seasonings with bourbon. Roll lamb cubes in seasoning mixture and thread on skewers. Grill directly over medium-hot coals for 6 to 8 minutes, until the meat reaches 120° to 130° F (50° - 54°C) for medium-rare to medium. Lamb should be set aside for a few minutes before serving.

Suggested side dishes:

Caper Orzo Pasta

Barbecue Roasted Vegetables

To Serve:

Quick Cuisine: roast chunks of zucchini and crookneck squash, and 1-inch red bell pepper cubes on well greased pan for 15 minutes at 475°F/240°C. Remove from heat, toss vegetables with your favorite barbecue sauce and roast 4 more minutes.