Recipe by Nicole DARCHAMBEAU with Scotch de Silly. It is perfect for this redheaded beer with a spicy, caramel smell and some light fruity notes. It also offers a fine woody fragrance reminiscent of hazelnut, and thus distinguishes itself from traditional British Scotch beers. The taste is fuller and has a hint of bitterness. To be served with Scotch de Silly from 6 to 9°C.
Ingredients
40cl of Scotch de Silly
600g boneless leg of lamb
2 pieces of garlic
1 piece of ginger
1 onion
1 thick slice of smoked bacon
10cl of cream
2 teaspoons of old-fashioned mustard
salt, pepper and herbs of Provence
Steps
1 / Cut the leg of lamb into cubes.
2 / Marinate the lamb in beer with crushed garlic, chopped ginger, herbes de Provence and pepper for at least six hours.
3 / Peel the onion, cut into pieces.
Cut the bacon.
4 / On skewers, thread alternately lamb, onion and bacon.
5 / Strain the marinade. Reduce heat to high. Stir in mustard and cream. Season with salt and pepper. Reduce until smooth. Pour in a sauce boat. Keep warm.
6 / Grill the skewers.
7 / Serve with rice or jacket potatoes and a mixed salad.