Lamb Kabobs with Mint Southwestern Jalapeno Sauce
1 (5lb.) boneless lamb shoulder
Marinade:
1/2 cup olive oil
1/3 cup fresh orange juice
1 tsp. orange zest
2 large garlic cloves, minced
1 bay leaf, crumbled
1 1/2 tsp. fresh chopped thyme
1 tablespoon chopped parsley
1/2 tsp. salt
1/2 tsp. black pepper
Jalapeno Mint Sauce:
3 tablespoons water
1/3 cup sugar
1/4 tsp. unflavored gelatin
1 tsp. water
1/4 cup chopped mint
2 jalapenos, seeded and minced
1/4 tsp. red pepper flakes
2 drops vanilla extract
Cut the trim and cut the shoulder into large cubes for kabobs. Combine the marinade ingredients ; whisk. Toss meat in marinade. Place in a plastic ziploc bag and marinate overnight.
Jalapeno Mint Sauce:
In a saucepan add the sugar and 3 tablespoons water and cook over low heat until sugar is dissolved. In a separate bowl add the jalapeno, mint, red pepper flakes and vanilla. Dissolve the gelatin in the 1 tsp. of water and add to the sugar mixture.. Bring to boil and pour over jalapeno mixture.
Place the meat on skewers and cook on hot grill until done. Pour sauce over the top.
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