Brochettes d’agneau au gingembre et herbes de provence

Lamb brochettes

Special recipe with Silly Scotch
French cuisine
Category : Main course, Meat


Serves 4:
40cl Scotch de Silly
600 g de-boned leg of lamb
2 cloves of garlic

1 piece of ginger

1 onion

1 generous slice of smoked bacon
10cl cream

2 teaspoons of seeded mustard 

salt, pepper and herbes de Provence


1 / Dice the lamb.

2 / Marinade the lamb in the beer with the crushed garlic, finely diced ginger, herbes de Provence and pepper for a minimum of six hours.

3 / Peel and dice the onion. Dice the bacon.

4 / Prepare skewers alternating lamb, onion and bacon.

5 / Sieve the marinade and thicken on the hob at a high heat setting. Stir in the mustard and cream and season with pepper and salt. Allow to thicken until creamy. Pour into a sauce jug and keep warm.

6 / Grill the skewered meat and vegetables until cooked to your taste.

7 / Serve with rice or baked potatoes and a mixed salad.

This recipe with Scotch de Silly was created by Nicole Darchambeau.
This dish is an ideal food to pair with this dark beer, with its aromas of spices and caramel and hints of fruit. The beer has amazingly delicate hazelnut aromas, which sets it apart from the traditional British scotch ales. It also has a more rounded taste and a hint of bitterness. Serve Scotch de Silly chilled to between 6 and 9°C.