Lamb and Portobello Kabobs Glazed with Brown Sugar and Cognac
 
 
This recipe was developed specifically as a compliment to my wife's Secret Recipe Club reveal for this month ... Rainbow Roasted Mayo Free Potato Salad (Shhhh! It's still a secret ... until midnight tonight! :) )
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 6-8
Ingredients
  • 1½ pounds lamb shoulder round bone chops, bone removed, cut into half-inch cubes
  • 8 ounces whole baby portobello mushrooms, stems removed and quartered
  • 1 stick butter
  • 3 tablespoons brown sugar, loosely packed
  • 3 tablespoons cognac
  • ¼ teaspoon kosher salt
  • dash course ground black ground pepper
  • dash garlic powder
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare kabobs by alternating four pieces of lamb and four portobello quarters. Season with kosher salt, pepper and garlic powder.
  3. Preheat large skillet over high heat until hot but not smoking. Once pan is hot, sear kabobs on all sides until nice caramelization appears on lamb (may have to add a little oil to pan to keep meat from sticking).
  4. Once kabobs are seared, place on a bar pan (something that will catch drippings) and set aside.
  5. Heat small (approximately 9-inch) skillet over medium low heat. Add olive oil and butter and melt butter slowly, being careful not to let it brown.
  6. Once butter is melted, add brown sugar. Stir and combine thoroughly and bring to a simmer.
  7. Add cognac and stir thoroughly for about 1 minute until well combined and warm, being careful not to scald sugar (turn heat down if needed or remove from heat).
  8. Remove glaze from heat and using a basting brush, generously apply glaze to seared kabobs.
  9. Once coated, place in oven and bake for approximately 15-17 minutes or until lamb is a good medium rare (hot, red center).
  10. Remove from oven and baste again with glaze. Serve immediately.
Recipe by The Saturday Evening Pot at http://thesaturdayeveningpot.com/2014/06/lamb-and-portobello-kabobs-glazed-with-brown-sugar-and-cognac.html