Stuff on a stick, perfect for winter indoor BBQ! No need to wait for summer to enjoy these flavorful lamb skewers. Basted with a fragrant mix of honey, mustard, and thyme, then roasted in the oven, these tender lamb skewers deliver big flavor. Accompanied by stir-fried or steamed vegetables, this dish is easy to prepare and satisfying to share any night of the week.
For a more festive occasion, you can consider these roasted lamb chops, especially around Easter or the Holidays.
Photo credit: © Eatwell101.com
Ingredients list for Lamb Skewers Recipe
- 1.1 pound (500g) boneless lamb leg or lamb shoulder, cut into 1-inch cubes
- Whole grain mustard
- 2 tablespoons honey
- Thyme
- Olive oil
- Salt and pepper
Directions
1. Preheat your oven to 410°F (210°C). Soak skewers in water for 5-10 minutes.
2. Meanwhile, cut the meat into 1-inch cubes. Thread lamb onto skewers and then place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and honey, then brush with mustard. Add a few sprigs of thyme, salt, and freshly ground pepper.
4. Grill lamb, turning every 3-4 minutes, until lamb is cooked to desired doneness, 7-8 minutes for medium-rare to medium. Let the lamb rest for 5 minutes covered to get tender meat. Serve with rice and steamed or stir-fried vegetables.
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Honey Mustard Lamb Skewers
These tender lamb skewers are the answer when you're looking for big flavor.
Ingredients
- 1.1 pound (500g) boneless lamb leg or lamb shoulder, cut in 1-inch cubes
- 1 teaspoon whole grain mustard
- 2 tablespoons honey
- 1 teaspoon fresh thyme
- 1 tbalespoon olive oil
- Salt and pepper
Instructions
- Preheat your oven to 410°F (210°C). Soak skewers in water for 5-10 minutes.
- Meanwhile, cut the meat in 1-inch cubes. Thread lamb onto skewers and then place on a baking sheet lined with parchment paper.
- Drizzle with olive oil and honey then brush with mustard. Add a few sprigs of thyme, salt and freshly ground pepper.
- Grill lamb, turning every 3-4 minutes, until lamb is cooked to desired doneness, 7-8 minutes for medium-rare to medium. Let lamb rest for 5 minutes covered to get a tender meat. Serve with rice and steamed or stir-fried vegetables.
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