Karoo Lamb Kebabs with a Brandy & Coke Sauce

Karoo Lamb Kebabs with a Brandy & Coke Sauce

INGREDIENTS

• 600g Cubed Boneless Leg of Karoo Lamb
• Salt & Pepper, to season
• 3 tablespoons, olive oil
• 3 sprigs, rosemary
• 2 cloves garlic, crushed
• 30g butter

For the sauce:

• 1 cup cola drink
• 1/4 cup brandy
• 2 cloves garlic, crushed
• 1 finger ginger, grated
• 2 tablespoon Worcestershire sauce
• 1 tablespoon mint jelly
• 2 tablespoons parsley, chopped
   
• Micro herb salad to serve.

METHOD

1. Soak kebab sticks in water for 15 minutes. Preheat the oven to 200°C. Season the lamb with salt and pepper and drizzle with oil. Skewer onto kebab sticks.
2. Heat a pan and place the skewers into the pan sear each side till browned. Once browned add in the butter, rosemary and garlic. Toss and place into the preheated oven for 5-10 minutes, depending on preferred doneness. Remove from the oven and allow to rest while you prepare the sauce.
3. For the sauce, place all the ingredients except the mint jelly into a saucepan and heat until the sauce starts reducing and thickening slightly. Finish off the sauce by stirring through the mint jelly and fresh parsley.
4. Serve the skewers on a bed of micro herbs and either pour the sauce over the skewers or serve alongside the skewers for dipping.