Lamb Soubise

Fancy up your appetizer repertoire with this skewered, grilled and marinated leg of lamb that rests on top of a velvety, onion bechamel sauce known as soubise.

appetizers Mains

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Servings: 4

Ingredients

Lamb

1 pound leg of lamb, cleaned and cubed

4 tablespoons olive oil

Juice of ¼ lemon

1 tablespoon Worcestershire sauce

¼ teaspoon pepper

1 tablespoon butter, melted (for grilling)

Soubise

1¼ cups whole milk

1½ tablespoons butter

1 tablespoon olive oil

½ medium yellow onion, sliced

Hot Honey

2 tablespoons honey (local)

2 tablespoons cayenne hot sauce

2 tablespoons sriracha sauce

Mint leaves

Thyme sprigs

Directions

From a boneless leg of lamb, cut 1-inch-thick slices that are cross grain to the leg. Trim excess fat. Cut into 1½-inch cubes and place into a sealable container.
Pour in the olive oil, the lemon juice, Worcestershire sauce, salt and pepper. Shake to mix. Refrigerate for 1–24 hours.
Then skewer five or six pieces of meat loosely touching on a pre-soaked wooden skewer or metal skewers. Set aside.
To make the milk sauce or bechamel, pour milk into a medium saucepan and bring to a non-boiling warm temperature.
In a small saucepan on medium-low heat, melt the butter, then add the flour. Stir constantly without making the butter bubble.
This is a very slow process—let it cook for 3–5 minutes until creamy and not gritty.
Next, start whisking in the milk a little at a time. Milk evaporating? Remove it from the heat and continue to add the milk while whisking. When it gets to the thickness of crepe batter, it is finished. Set aside.
In a pan, add the butter, olive oil and sliced onion.
Sauté until soft but not browned.
Place the cooked onions and the bechamel into a food processor. Blend until the onions are no longer visible. Transfer to an oven safe container and place in the oven on warm.
To make the hot honey, combine the honey, cayenne sauce (we like Carolina Pepper Works original blend), and sriracha sauce (we used Cast Iron Kitchen’s Southern Sriracha Hot Sauce). Whisk to blend.
Preheat grill to 350–400 degrees for the lamb.
Turning frequently, cook your skewers for about 7 minutes. Brush with melted butter while cooking.
To serve, ladle some soubise in the middle of the plate, no more than a third. Place the grilled skewer on top and drizzle with hot honey. Garnish with a few springs of thyme and a few leaves of mint.