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Grilled Lamb Skewers with Mustard Onions

1/2 cup distilled white vinegar
1/2 cup Dijon mustard
1/2 tablespoon agave nectar
1 yellow onion, thinly sliced (1 1/2 cups)
Kosher salt
Freshly ground white pepper
1 tablespoon peanut oil, plus more for grilling
2 pounds trimmed leg of lamb, cut into 1-inch pieces
Freshly ground black pepper


In a medium bowl, combine the white vinegar with the Dijon mustard and agave nectar. Stir in the onion slices and season with salt and white pepper. Light a grill or preheat a grill pan and oil the grates. In a large bowl, toss the lamb with the 1 tablespoon of peanut oil and season generously with salt and black pepper. Thread the lamb pieces onto 8 skewers. Grill the lamb over moderate heat, turning occasionally, until it is charred in spots, 6 to 7 minutes for medium meat. Transfer the lamb skewers to a platter and serve with the mustard onions.

Source: www.foodandwine.com