Karoo Lamb Kebabs with a Brandy & Coke Sauce
Homegrown Tastes South Africa S2 Episode 7: 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
- 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.
- 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.
- 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.
- Serve the skewers on a bed of micro herbs and either pour the sauce over the skewers or serve alongside the skewers for dipping.
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