600 g (about 1 1/3 lb) Quebec lamb shoulder, cut into 3 cm (1 1/4 in) cubes
160 g (about 1/3 lb) halloumi cheese (grilling cheese like Doré-mi), cut into cubes
For the marinade:
125 ml (1/2 cup) port
30 ml (2 tbsp) chopped parsley
30 ml (2 tbsp) chopped oregano
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) chopped garlic
5 ml (1 tsp) chopped thyme
5 ml (1 tsp) crushed coriander seeds
1/2 chopped onion
salt and pepper to taste
For the sauce:
625 ml (2 1/2 cups) game or lamb stock
30 ml (2 tbsp) honey
375 ml (1 1/2 cups) raspberries
Preparation
If using bamboo skewers, soak them in water for about 30 minutes before use.
In a saucepan, place the small new potatoes. Cover with cold water. Add salt, then bring to a boil. Cook for 10 to 12 minutes, ensuring the potatoes remain slightly crunchy. Drain and cool under cold water. Cut the potatoes in half.
Thread the lamb cubes, halloumi cubes, and halved potatoes onto the skewers, alternating them.
In a large dish, mix the marinade ingredients. Place the skewers in the dish and stir to coat them well with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours, turning the skewers occasionally.
When ready to cook, preheat the grill to medium-high heat.
Drain the skewers over a saucepan to collect the marinade. Bring the marinade to a boil, then simmer for 5 to 7 minutes over low heat.
Add the game or lamb stock and simmer for 10 to 15 minutes over medium heat until the sauce has reduced by half.
Using a fine sieve, strain the sauce. Add the honey and half of the raspberries to the sauce, then stir. Set aside.
Place the skewers on the hot, oiled grill. Close the lid and cook the skewers for 5 to 7 minutes, turning occasionally. Season with salt and pepper.
Serve the lamb skewers with the sauce. Garnish with the remaining raspberries.
Chef’s Tip
These lamb skewers, browned on the grill and topped with a raspberry and port sauce, are simply delicious!
