Best Honey Mint Lamb Skewers Recipes

HONEY-MINT LAMB SKEWERS

Honey-Mint Lamb Skewers image

My hearty lamb bites are delicious and convenient. Assemble them the day before, then pop them under the broiler when the party starts. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 3 dozen (2 cups dip).

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
5 tablespoons lemon juice
1/4 cup minced fresh mint
2 tablespoons honey
5 garlic cloves, minced
Dash salt
Dash pepper
3 pounds lamb stew meat
LEMON FETA DIP:
1 cup sour cream
2 tablespoons lemon juice
2 cups crumbled feta cheese
2 pepperoncini, minced

Steps:

Mix the first 7 ingredients in a shallow dish. Add lamb; turn to coat. Cover and refrigerate 4-6 hours., Preheat broiler. For dip, place sour cream, lemon juice, feta cheese and pepperoncini in a blender; cover and process until smooth. Cover and refrigerate until serving., Drain lamb and discard marinade. Thread 2 pieces of lamb on each of 36 soaked wooden skewers; place in two 15x10-in. pans. Broil 6-8 in. from heat until lamb reaches desired doneness, 10-12 minutes, turning occasionally. Serve with dip.

Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 135mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

IRISH STOUT AND GARLIC MARINATED LAMB TENDERLOIN SKEWERS WITH HONEY DIPPING SAUCE

Irish Stout and Garlic Marinated Lamb Tenderloin Skewers with Honey Dipping Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Categories appetizer

Time 1h55m

Yield 8 servings

Number Of Ingredients 18

Ingredients

2 cups stout beer, such as Guinness Irish stout
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon toasted fennel seeds
1 tablespoon light brown sugar
1 tablespoon finely chopped fresh thyme
8 cloves garlic, chopped
2 pounds lamb tenderloin, cut into 1/2-inch cubes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Honey Dipping Sauce, for serving, recipe follows
1/2 cup clover honey
1/2 cup Dijon mustard
1/2 cup whole-grain mustard
1/4 cup prepared horseradish, drained
1/4 cup fresh mint leaves, finely chopped
1 tablespoon fennel seeds, lightly toasted and ground
Salt and freshly ground black pepper

Steps:

Whisk together the stout, 1/4 cup water, oil, soy sauce, fennel, sugar, thyme and garlic in a baking dish. Toss the lamb in the marinade to coat, and then cover and refrigerate at least 1 hour and up to 4 hours.
Preheat a grill or grill pan. Sprinkle the lamb with salt and pepper, and then thread 2 or 3 pieces onto each skewer so that the meat lays flat.
Grill the lamb until slightly charred and medium-rare, 2 minutes per side. Serve on a platter with the Honey Dipping Sauce on the side.
Whisk together with the honey, mustards, horseradish, mint and fennel seeds. Season with salt and pepper, and then cover and refrigerate at least 30 minutes to allow the flavors to meld.

LAMB KABOB WITH MINT PESTO

Lamb Kabob with Mint Pesto image

Provided by Food Network

Categories main-dish

Time 4h45m

Yield 16 mini kabobs

Number Of Ingredients 23

Ingredients

1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/4 cup honey
4 cloves garlic, minced
1/2 small onion, minced
1/4 cup minced mint leaves
1/4 cup minced parsley leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced oregano leaves
2 pounds boneless lamb leg or shoulder, cleaned and cut into 1 1/2 -inch cubes, makes about 32 pieces
16 pear or cherry tomatoes
16 pearl onions, peeled
1 large green pepper, cored, seeded, cut into 1-inch squares (at least 16 pieces)
16 small button mushrooms
Salt
Freshly ground black pepper
Mint Pesto, recipe follows
1/2 cup fresh mint leaves
1 tablespoon honey
Pinch kosher salt
2 tablespoons white wine vinegar
Freshly ground black pepper
3/4 cup olive oil

Steps:

In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.
Preheat the grill or a grill pan on high.
On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto.
Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.

LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY

Lamb and Fig Skewers With Honey and Rosemary image

This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a sweater instead of a cold beer. Make sure your figs are very ripe, and allow the lamb several hours to marinate in the fridge.

Provided by Melissa Clark

Categories dinner, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

4 garlic cloves, minced
2 large sprigs rosemary, leaves minced
2 tablespoons fresh lemon juice
1 tablespoon honey
1 and 1/4 teaspoons coarse kosher salt, more to taste
1 teaspoon black pepper
1 teaspoon Asian fish sauce or soy sauce
2 tablespoons extra-virgin olive oil
12 large ripe figs
1 and 1/2 pounds boneless leg of lamb, cut into 1-inch chunks
Chopped fresh mint leaves, for serving
Lemon wedges, for serving

Steps:

If you are using wooden skewers, soak them in water for at least 30 minutes. (You don't need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.)
In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil.
Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don't touch one another. Brush with some of the rosemary marinade and set the figs aside.
Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don't need to turn them.)
Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 538 milligrams, Sugar 24 grams

HONEY GLAZED ROAST LAMB WITH HONEY MINT SAUCE

Honey Glazed Roast Lamb With Honey Mint Sauce image

When you invite friends over for Sunday lunch it's a time to relax, not be stuck in the kitchen among the pots and pans. This Roast Lamb is an excellent choice, especially when partnered with rosemary and honey and a sauce using fresh mint. The honey glaze turns the joint a lovely golden colour, and the honey-sweetened mint sauce is a flavoursome change from the sharp vinegary taste of traditional recipes. Serve with a hot gratin of Dauphinoise Potatoes and some braised leeks for a really special meal.

Provided by MarieRynr

Categories Lamb/Sheep

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons flour
1 teaspoon salt
fresh ground black pepper
1/4 teaspoon ground cinnamon
2 -3 sprigs fresh rosemary, bruised leaves
1 (4 1/2 lb) leg of lamb, about
1 large onion, peeled and thickly sliced
2 medium carrots, pared and thickly sliced
2 tablespoons clear honey
10 fluid ounces dry cider
1 tablespoon cornstarch
3 1/2 fluid ounces white wine vinegar
2 tablespoons clear honey
4 -6 tablespoons of fresh mint, finely chopped

Steps:

Heat the oven to 350°F.
Combine the flour, salt, pepper, cinnamon and rosemary and rub well into the lamb on all sides.
Lay the onion and carrot in the bottom of the roasting tin and the lamb on top.
Roast, allowing 25 to 30 minutes per 500g (1 lb 2oz) of weight, less for a pinker meat.
Turn the joint halfway through to cook evenly.
Meanwhile, make the sauce; warm the vinegar and honey until the honey has dissolved, then stir in the mint and leave to cool.
About 30 minutes before the end of cooking time, carefully lift out the meat and strain off the fat from the roasting tin (leave the vegetables).
Replace the meat, best side up.
Spread with the honey, and add the cider to the pan.
Return to the oven, increasing the heat to 375*F, and finish roasting, basting once or twice.
Lift the joint and vegetables on to a hot serving platter.
Blend the cornstarch with 1 TBS of cold water, add to the roasting tin and boil, stirring for a few minutes to make gravy.
Strain into a hot sauceboat.
Serve the lamb with the hot cider gravy and honey mint sauce.