Curried-Lamb Kebab

This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Prep/Cook time does not include the marinating time of 12 to 24 hours.

• Ready In: 24 mins
• Serves: 6

Ingredients

• 1  cup Dijon mustard
• 1⁄4 cup honey
• 3  tablespoons curry powder
• 1 1⁄2 tablespoons  minced garlic
• 2  lemons, juiced
• 1⁄2 cup olive oil
• 4  lbs loin lamb, trimmed of fat and sinew and cut into 32 two-ounce pieces (boneless leg of lamb can be substituted)
•  salt & freshly ground black pepper
•  bamboo skewer

Directions

1. Combine the mustard, honey, curry powder, garlic, lemon juice and oil in a large mixing bowl.
2. Add the lamb and toss to coat; cover and refrigerate for at least 12 hours (a day or so is even better).
3. Soak the bamboo skewers in cold water for about 1 hour.
4. Light the coals or preheat the gas grill to medium-high.
5. Thread the lamb onto the skewers, season with salt and pepper, and set on the grill for 8-10 minutes, turning occasionally.
6. (The idea is to char the marinade and caramelize the honey without burning).
7. Serve hot.