Lamb Skewers with Grainy Mustard Dipping Sauce
Here the lamb is marinated and sautéed, then served warm with a piquant sauce.
Lamb Skewers with Grainy Mustard Dipping Sauce
Lamb Skewers with Grainy Mustard Dipping Sauce
© Simon Watson
Lamb Skewers with Grainy Mustard Dipping Sauce
Ingredients
- 1/4 cup vegetable oil
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1/4 cup finely chopped onion
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2 tablespoons red wine
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2 tablespoons rosemary leaves
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2 garlic cloves, smashed
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1 tablespoon Dijon mustard
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3/4 pound boneless trimmed lamb loin, halved lengthwise
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1/4 cup whole-grain mustard
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3 tablespoons crème fraîche or heavy cream
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1 1/2 teaspoons honey
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Cayenne pepper
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Freshly ground black pepper
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1 tablespoon extra-virgin olive oil
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Salt
Directions
- 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.
- In a small bowl, combine the whole-grain mustard, crème fraîche, honey and a pinch each of cayenne and black pepper; whisk until smooth.
- 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.
- 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.
Lamb Skewers with Grainy Mustard Dipping Sauce
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