Grilled Lamb Skewers

Ingredients

• 1 small boneless lamb shank (about 1.2-1.4 kg)
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 5 g chanterelle powder
• 3 Garlic cloves
• 1 tbsp capers
• 1 tbsp mustard
• 3 tbsp balsamic vinegar
• 1 tbsp liquid honey

Instructions

1. 1.

   Prepare the shank at the butcher so it is a flat, almost uniformly thick piece of meat, removing as much skin, fat and sinew as possible.

2. 2.

   Place the lamb on a work surface.

3. 3.

   Peel the garlic and blend with chanterelle powder, capers, mustard, vinegar and honey into a fine paste. Spread the paste into the indentations of the meat. Then insert three metal skewers through the meat at right angles.

4. 4.

   Brush the meat with oil, season with salt and pepper, and grill on a not-too-hot grill for about 15-20 minutes per side.