Photo by Teri Sandison

Recipe for the Month of July
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Mahogany Lamb Kabobs
From the Cookbook "Hot Barbecue" by Hugh Carpenter and Teri Sandison
Courtesy of Ten Speed Press

— SERVES 4 as an Entrée —

INGREDIENTS:

• 1-½ pounds lamb leg meat, trimmed of all fat

• 12 metal skewers, each 8" long

• Flavorless cooking oil to brush on the cooking rack

MAHOGANY MARINADE:

• 1 cup hoisin sauce

• ¾ cup plum sauce

• ½ cup thin soy sauce

• 1/3 cup red wine vinegar

• ¼ cup Chinese rice wine or dry sherry

• ¼ cup honey

• 2 teaspoons Asian chile sauce

• 4 whole green onions, minced

• ½ cup chopped cilantro sprigs

• 6 large cloves garlic, finely minced

• 2 tablespoons finely minced ginger

ADVANCE PREPARATION:

• Cut the lamb into 1" cubes. Thread the cubes onto the skewers and place in a nonreactive container. Set aside the cooking oil, if grilling. In a bowl, combine all the marinade ingredients and mix well. Pour the marinade over the meat, coat evenly, cover, and refrigerate at least 1 hour or for up to 8 hours.

NOTE: All advance preparation may be completed up to 8 hours before you begin the final steps.

FINAL STEPS:

• One hour prior to cooking, remove the lamb from the refrigerator.

TO GRILL:

• If using a gas or electric grill, preheat to medium (350 degrees). If using charcoal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with the oil, then lay the lamb in the center of the rack. Regulate the heat so that it remains at a medium temperature. Grill the kabobs until they are brown on the outside and medium rare in the center, about 15 minutes (cut into one). During grilling, brush with the marinade.

TO SMOKE:

• Prepare the smoker for barbecuing, bringing the temperature to 200-220 degrees. Transfer the lamb to the smoker and cook for about 45 minutes, or until brown on the outside and medium rare in the center.

TO BROIL:

• Preheat the broiler. Broil the lamb 4" from the heat source for about 12 minutes, or until brown on the outside and medium rare in the center. Turn the kabobs midway through the cooking and brush on more marinade.

TO SERVE:

• Remove the lamb from the heat. Transfer the skewers to a heated serving platter or 4 heated dinner plates and serve at once.