Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Fredrika Stjärne

How to Make It

Step 1    

In a medium bowl, combine the white vinegar with the Dijon mustard and agave nectar. Stir in the onion slices and season with salt and white pepper.

Step 2    

Light a grill or preheat a grill pan and oil the grates. In a large bowl, toss the lamb with the 1 tablespoon of peanut oil and season generously with salt and black pepper. Thread the lamb pieces onto 8 skewers. Grill the lamb over moderate heat, turning occasionally, until it is charred in spots, 6 to 7 minutes for medium meat. Transfer the lamb skewers to a platter and serve with the mustard onions.

Make Ahead

The mustard onions can be refrigerated in an airtight container for up to 2 days.

Suggested Pairing

Nutty amber ales complement the smokiness of grilled meats.

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