Pear & Lamb Kebabs With Harpoon Ale-Rosemary Pan Sauce

• 13 cup olive oil
• 1 each lemon juice
• 1 teaspoon rosemary leaves fresh, stems removed and minced
• 1 clove garlic minced
• 2 pounds boneless leg of lamb trimmed and cut into 1-inch cubes
• 3 each pears ripe & firm, cored and cut into 1.5-inch chunks
• 2 each sweet red bell peppers seeded and cut into 1.5-inch squares
• 1 teaspoon kosher salt
• 1 teaspoon black pepper freshly ground
• 1 tablespoon canola oil
• 1/2 cup beer strong winter warmer ale
• 2 tablespoons brown sugar
• 2 tablespoons butter cold, cut into pieces
• 1 x salt and black pepper to taste

1. In large bowl, whisk together olive oil, cinnamon, lemon juice, rosemary and garlic.
2. Add lamb and toss to coat.
3. Marinate in refrigerator at least 3 hours.
4. Discard marinade.
5. Preheat oven to 250F.
6. In large bowl, combine lamb, pears, bell peppers, salt and pepper.
7. Thread lamb, pears and peppers alternately on skewers.
8. Preheat large skillet over medium-high heat and grease with canola oil.
9. When pan is hot, sear kebabs until dark golden brown, 2 to 4 minutes per side.
10. Transfer kebabs to warmed platter, cover and keep warm in oven.
11. Add ale to skillet, scraping up browned bits with wooden spatula, and simmer until reduced by half, about 2 minutes.
12. Turn heat to low and add brown sugar, stirring until smooth.
13. Remove pan from heat and whisk in butter until fully incorporated.
14. Season with salt and pepper.
15. Spoon sauce over lamb kebabs and serve immediately.

olive oil, lemon juice, rosemary, garlic, sweet red bell peppers, kosher salt, black pepper, canola oil, winter, brown sugar, butter cold, salt

Taken from recipeland.com/recipe/v/pear-amp-lamb-kebabs-harpoon-al-49113 (may not work)