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Lamb Kebabs Marinated in Abbey or Trappist Beer
LAMB KEBABS MARINATED IN ABBEY OR TRAPPIST BEER (SERVES 4)
METHOD Cut the lamb into cubes of around 2cm. Mix the other ingredients in a large bowl, adding the cubes of lamb and marinate for four hours. Turning the cubes often.
500g lamb leg, boned
5 tablespoons sunflower or olive oil
150ml dark Abbey or Trappist beer around
1 tablespoon (sweet) soy sauce
2 cloves garlic, crushed
salt and freshly ground black pepper
Preheat a grill pan or barbecue.
Skewer the cubes of marinated lamb and grill till the lamb is golden brown.
Turning the skewers occassionally.
Serve them sprinkled with salt and pepper. Garnish with fresh mint or coriander and serve with couscous, mixed with cubes of boiled courgette, red pepper, onion and fresh mint. Serve with a glass of Abbey or Trappist beer.