Dec 24, 2006
Lamb Skewers with Serrano-Mint Glaze
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1 cup red wine vinegar
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1 cup white wine vinegar
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1 cup sugar
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1 serrano chile, minced
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½ cup mint leaves, minced
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1 lb lamb loin, cut into 1” pieces
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Olive oil
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Sea salt and cracked pepper
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Combine the vinegars and sugar in a medium saucepan. Bring to a boil. Reduce to ¾ cup.
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Transfer to a blender and then add the chile, and mint and then process until smooth.
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Pour into a bowl. Set aside 3 tbsp of the glaze. Heat the grill.
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Spear the lamb on some skewers without crowding them. Brush the lamb on both sides with oil and season with salt and pepper.
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Grill the lamb, basting with the glaze. Remove to a platter and brush with the reserved glaze. Serve
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