Aussie Lamb Arrosticini
- Prep time 1Hr
- Cook time 10Min
- Technique
- Meat Lamb
- Cut Shoulder
- Serves 6
This summer Peach BBQ Australian Lamb Arrosticini is a hit all year long, watch Chef Renate DeGeorge make this flavorful dish! This includes small marinated cubes of Australian grass-fed lamb shoulder- on metal skewers, roasted in oven or grilled on stove top on a grill plate- with smoked sea salt, and glazed in peach BBQ glaze.
Ingredients
- 1 ea lamb shoulder roast boneless, approx. 5#, cut into 1-1.5” cubes
- 2 tablespoons garlic paste(store bought squeeze tubes in produce aisle)
- 1 teaspoon ginger paste(store bought squeeze tubes in produce aisle)
- 4 sprigs fresh thyme
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 2 tablespoons sesame oil, roasted
- 2 tablespoons olek sambal chili paste
- 1 teaspoon Kosher salt
- ½ teaspoon fresh black pepper
BBQ Sauce/Glaze
- 1 cup store bought BBQ (Sweet Baby Ray's)
- ½ cup peach puree (store bought or see below)
Peach puree
- 1 cup frozen peaches or overripe fresh peaches
- ½ cup water
- ½ teaspoon lemon juice, fresh
- Cook, puree in blender
- Garnish- mint chiffonade and fresh black pepper
Method
- Remove lamb shoulder from outside packaging and netting, let drain in sink for a minute in a bowl or large colander
- On a cutting board, pat dry the roast with paper towels. Trim any excess fat cap, fat pieces off outside.
- Cut into cubes, 1-1.5” pieces
- Mix together the marinade ingredients, add cubes of lamb and marinate at least 1 hour and up to 24 hours.
- If serving 6 people or fewer, freeze half the marinated cubes. When ready to cook/skewer, take half the cubes of lamb and put into ziplock bag, wrap tightly and freeze for future use.
- Skewer meat onto long metal skewers, or on soaked wooden skewers.
- Heat grill pan on burner on high, lightly brush or rub with oil with paper towel or silicon pastry brush
- When grill pan is fully heated, lay the skewers on grill pan, (putting wooden handles or ends of wooden skewers over edge of pan so they do not burn)- these may also be cooked on outdoor chargrill or on high broil on a metal broiler pan in the oven.
- Sear approximately 1.5-2 minutes on each side, turning at least 3 times
- Cook to medium rare (you can use a thermometer and cook until internal temperature of 130 degrees) lightly brush each side of the meat on the skewer with the bbq glaze and let cook approximately 30 seconds on each side to heat and char the glaze a little. Do not over cook the bbq glaze it will taste burned
- Serve with your favorite salad, side dish or just on their own as an appetizer.
