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Lamb Skewers with Grainy Mustard Dipping Sauce

Here the lamb is marinated and sautéed, then served warm with a piquant sauce.

slideshow Fast Hors d'Oeuvres

  • Servings: MAKES 30

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  • 1/4 cup vegetable oil
  • 1/4 cup finely chopped onion
  • 2 tablespoons red wine
  • 2 tablespoons rosemary leaves
  • 2 garlic cloves, smashed
  • 1 tablespoon Dijon mustard
  • 3/4 pound boneless trimmed lamb loin, halved lengthwise
  • 1/4 cup whole-grain mustard
  • 3 tablespoons crème fraîche or heavy cream
  • 1 1/2 teaspoons honey
  • Cayenne pepper
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • Salt


  1. In a blender or mini-processor, combine the vegetable oil, onion, wine, rosemary, garlic and Dijon mustard and blend until smooth. Transfer the marinade to a resealable plastic bag, add the lamb and refrigerate overnight.
  2. In a small bowl, combine the whole-grain mustard, crème fraîche, honey and a pinch each of cayenne and black pepper; whisk until smooth.
  3. Remove the lamb from the bag and scrape off the marinade. Heat the olive oil in a skillet. Season the lamb with salt and black pepper, add it to the skillet and cook over high heat until browned, about 3 minutes on each side for medium rare. Transfer the lamb to a cutting board, cover with foil and let stand for 10 minutes.
  4. Thinly slice the lamb, fold the pieces and spear them on wooden picks. Transfer to a platter and serve immediately with the mustard dipping sauce.
Contributed By Photo © Simon Watson Published June 1998

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