Recipes Grilled Lamb Skewers with Mustard Onions Be the first to rate & review! In keeping with Senegalese tradition, Sean Brock likes to make this dish with all parts of the lamb. But here he calls for just the leg, which is easier to skewer and grills up beautifully. By Sean Brock Sean Brock Instagram Chef Sean Brock made a name for himself at McCrady's and Husk in Charleston, South Carolina, followed by Audrey in Nashville. The James Beard Award-winning author of Heritage and SOUTH explores Southern foodways and the future of food. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 30 mins Yield: 4 Ingredients 1/2 cup distilled white vinegar 1/2 cup Dijon mustard 1/2 tablespoon agave nectar 1 yellow onion, thinly sliced (1 1/2 cups) Kosher salt Freshly ground white pepper 1 tablespoon peanut oil, plus more for grilling 2 pounds trimmed leg of lamb, cut into 1-inch pieces Freshly ground black pepper Directions 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. 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. Rate it Print