Beer-Marinated Lamb Skewers with Chimichurri Sauce

Beer-Marinated Lamb Skewers with Chimichurri Sauce

Ingredients

• For the Lamb
• 2 lbs boneless lamb roast, cut into approximately 1 1/2-inch cubes
• 2 garlic cloves, minced
• 1 tablespoon honey
• About 1 1/2 cups IPA beer
• Extra-virgin olive oil
• Salt
• Black pepper

• For the Chimichurri Sauce
• 1 cup fresh parsley, packed
• 1 cup fresh cilantro, packed
• 1 tablespoon fresh oregano
• 1 garlic clove
• 1/2 tsp. lemon zest
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. red pepper flakes
• 2 tablespoons red wine vinegar
• Scant 1/2 cup extra virgin olive oil

Instructions

1. Marinate the lamb. Add the lamb cubes, garlic and honey to a large zip-closure bag. Pour in enough beer so the meat is just covered. Seal the bag and place it in your refrigerator for about 1 hour.
2. While the lamb is marinating, make the chimichurri sauce. Add all of the ingredients, except for the olive oil, to the bowl of your food processor with the blade attachment. Pulse the mixture together a few times. Scrape down the sides of the bowl. Then add the olive oil and process until combined, scraping down the sides of the bowl as necessary. You want some texture to the sauce, so don’t over process the mixture. Transfer the chimichurri sauce to a small re-sealable container (mason jars work great here). The sauce can be stored for about 1 week in the refrigerator.
3. Grill the lamb. Take the lamb out of your refrigerator and set it on the counter top to remove some of the chill. Pre-heat your grill to medium-high. Thread the lamb cubes onto metal skewers (or bamboo skewers that have been pre-soaked in water). Discard the marinade. Drizzle the lamb with a little olive oil. Season all sides with salt and pepper. Place the skewers on your pre-heated grill. Cook until the desired level of doneness (about 7-9 minutes total for medium), turning the skewers every couple of minutes so you get a nice char on all sides. Remove the skewers from the grill and transfer to a clean plate. Tent with foil to keep warm.
4. You can either serve the skewers as is, or remove the meat from the skewers before serving. Spoon the chimichurri sauce over the grilled lamb before serving, passing any extra sauce at the table.