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stout beer canola oil soy sauce fennel seeds light brown sugar thyme garlic lamb tenderloin salt wooden skewers Honey Dipping Sauce honey Dijon mustard whole-grain mustard horseradish fresh mint fennel seeds salt
Viewed: 43 - Published at: 2 years agoIngredients
- 2 cups stout beer, such as Guinness Irish stout
- 2 tablespoons canola oil
- 2 tablespoons soy sauce
- 1 tablespoon toasted fennel seeds
- 1 tablespoon light brown sugar
- 1 tablespoon finely chopped fresh thyme
- 8 cloves garlic, chopped
- 2 pounds lamb tenderloin, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 6 -inch wooden skewers, soaked in water 30 minutes
- Honey Dipping Sauce, for serving, recipe follows
- 1/2 cup clover honey
- 1/2 cup Dijon mustard
- 1/2 cup whole-grain mustard
- 1/4 cup prepared horseradish, drained
- 1/4 cup fresh mint leaves, finely chopped
- 1 tablespoon fennel seeds, lightly toasted and ground
- Salt and freshly ground black pepper
Method
- Whisk together the stout, 1/4 cup water, oil, soy sauce, fennel, sugar, thyme and garlic in a baking dish.
- Toss the lamb in the marinade to coat, and then cover and refrigerate at least 1 hour and up to 4 hours.
- Preheat a grill or grill pan.
- Sprinkle the lamb with salt and pepper, and then thread 2 or 3 pieces onto each skewer so that the meat lays flat.
- Grill the lamb until slightly charred and medium-rare, 2 minutes per side.
- Serve on a platter with the Honey Dipping Sauce on the side.
- Whisk together with the honey, mustards, horseradish, mint and fennel seeds.
- Season with salt and pepper, and then cover and refrigerate at least 30 minutes to allow the flavors to meld.
