This recipe was developed to be paired specifically with The Lucky Wife’s Secret Recipe Club reveal for this month. It’s a very
summery recipe, light with bright flavors. (Edited to add: Now that it has been published, it’s called Rainbow Roasted Mayo Free Potato Salad.) To compliment that, I felt the strong, gamey flavor of lamb and the earthy portobellos coupled with a slight hint of sweetness, heat and bold flavor of the cognac would go well.
We love lamb, but if you don’t like it, you can use this glaze with beef as well as venison. The kabobs can be grilled over indirect heat (a live flame could char the sugar) instead of pan-seared and baked. I preferred to bake because I could control the temperature better, not to mention birds have taken up residence in my grill.
The result was amazing … as usual The Well Fed Daughter wanted nothing to do with it because it’s new. The Well Fed Son loved it, as did The Lucky Wife. I didn’t think it was too bad myself. 😉
Enjoy!
- 1½ pounds lamb shoulder round bone chops, bone removed, cut into half-inch cubes
- 8 ounces whole baby portobello mushrooms, stems removed and quartered
- 1 stick butter
- 3 tablespoons brown sugar, loosely packed
- 3 tablespoons cognac
- ¼ teaspoon kosher salt
- dash course ground black ground pepper
- dash garlic powder
- 1 tablespoon olive oil
- Preheat oven to 350 degrees.
- Prepare kabobs by alternating four pieces of lamb and four portobello quarters. Season with kosher salt, pepper and garlic powder.
- Preheat large skillet over high heat until hot but not smoking. Once pan is hot, sear kabobs on all sides until nice caramelization appears on lamb (may have to add a little oil to pan to keep meat from sticking).
- Once kabobs are seared, place on a bar pan (something that will catch drippings) and set aside.
- Heat small (approximately 9-inch) skillet over medium low heat. Add olive oil and butter and melt butter slowly, being careful not to let it brown.
- Once butter is melted, add brown sugar. Stir and combine thoroughly and bring to a simmer.
- Add cognac and stir thoroughly for about 1 minute until well combined and warm, being careful not to scald sugar (turn heat down if needed or remove from heat).
- Remove glaze from heat and using a basting brush, generously apply glaze to seared kabobs.
- Once coated, place in oven and bake for approximately 15-17 minutes or until lamb is a good medium rare (hot, red center).
- Remove from oven and baste again with glaze. Serve immediately.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
Those look so good. I don’t eat lamb very often, actually I have only had it one time, but this may make me try it again.
Toni recently posted…Treat Your Hair To The Best, With Dove Advanced Series
I love kabobs and have been in the mood for some for a while now. Yours look really good.
Dawn recently posted…10 Frugal Father’s Day Gift Ideas That Say It All
Looks really good. I would probably throw some veggies on there for color. It’s the decorator in me
Veronica recently posted…Wellness Wednesday: doTERRA Essential Oil – OnGuard
Yes Veronica … I was going to photo it with the potato salad but had a busy day and got in a hurry. You’re right though, the photo would be better with a little color.
That sounds absolutely delish! I am hungry now…
Annie recently posted…My 27th Birthday
I think this is a great alternative to traditional kabobs. I love grilled portobello mushrooms!
Amanda recently posted…List of Free Ebooks
My husband has been wanting me to make some lamb so this is perfect timing. I will most likely try this in the next few weeks. It looks delicious to me.
Awesome Pam … hope you like them as much as we did!
I like that it’s versatile and can be used on lamb, venison, or beef. I bet my husband would like it on any of the above.
The kabobs look delicious! I can see myself pairing with with a nice glass of wine.
Oh yummy these sound delicious - there is something so nice about a bit of lamb
x
Sarah Bailey recently posted…National Cycling Week
I love kebabs! I don’t think I’ve ever had lamb other than a restaurant a few times. I’ve certainly never made it myself. Thanks for the great recipe though
Nicole Brady recently posted…Stop Sorting Your Laundry!
sounds yummy i’ve only eaten lamb once but it was really good.
becca recently posted…The Pencil - Temporary Mustache Tattoo #Review + #Giveaway
I’ll take your advice and go with the beef version of the recipe. It sounds pretty fab with flavor!
Liz Mays recently posted…Easy Party Planning #PartyBlooms
We love lamb around here. This recipe would have definitely been a hit in my house!
Pam recently posted…How to Make a Pedestal Candy Dish
That sounds really interesting. I haven’t had lamb in a long time, but I’d be open to trying it with this recipe.
Triplezmom recently posted…Ten Reasons You Should Be Watching Game of Thrones
I love lamb I usually only make it to make gyros though, this sounds klike a great lamb recipie
These kabobs look delicious and they are perfect for enjoying during an outdoor BBQ with the family. They must be so yummy.
Tough Cookie Mommy recently posted…Connect With @KFC Family Game Night! #HowDoYouKFC #Ad
You know, I have never had lamb. This looks like an easy recipe to try it out for the first time!
Theresa recently posted…15 for 15
I love lamb its one of my favorite meats.These look delicious i will have to do these soon.
Kay Adeola recently posted…Shrimps,shrimps,shrimps
Me, too Kay!! I discovered it when we did our elimination diet and it became my favorite ground meat. But I know not everyone likes it so we gave the beef suggestion for those who aren’t so crazy about it. I hope you enjoy this recipe too!
Lamb is one of those meats that you either love it or hate it - I am not a fan but would definitely love to try this with the beef substitution you recommend. I love portobello mushrooms and this dish sounds amazing.
I haven’t had lamb in many, many years. This seems like it would be a great recipe to serve at a dinner party.
Robin (Masshole Mommy) recently posted…The Newport Cliff Walk – Newport, RI