Cranberry-Glazed Lamb Skewers Recipe

Cranberry-Glazed Lamb Skewers Recipe
Cranberry-Glazed Lamb Skewers Recipe photo by Taste of Home
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Cranberry-Glazed Lamb Skewers Recipe

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Lamb marinated with savory cranberry sauce—I love making this for Christmas parties. Guests will appreciate that it's not your average appetizer. —Kim Yuille, Brooklyn, New York
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + marinating Broil: 5 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + marinating Broil: 5 min.

Ingredients

  • 2 cans (14 ounces each) whole-berry cranberry sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 pounds boneless leg of lamb, cut into 1/4-inch-thick strips

Directions

In a small bowl, combine the first six ingredients, stirring to dissolve sugar; transfer 1-1/2 cups to a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate for several hours or overnight. Cover and refrigerate remaining cranberry mixture.
Remove lamb from marinade; discard marinade. Thread lamb strips, weaving back and forth, onto 16 metal or soaked wooden skewers. Arrange in greased foil-lined 15-in. x 10-in. x 1-in. baking pans. Broil 4 in. from the heat for 2-3 minutes on each side or until lamb reaches desired doneness.
Meanwhile, in a small saucepan, bring reserved cranberry mixture just to a boil over medium heat, stirring frequently. Serve with lamb. Yield: 16 appetizers.
Originally published as Cranberry-Glazed Lamb Skewers in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p65

  • 2 cans (14 ounces each) whole-berry cranberry sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 pounds boneless leg of lamb, cut into 1/4-inch-thick strips
  1. In a small bowl, combine the first six ingredients, stirring to dissolve sugar; transfer 1-1/2 cups to a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate for several hours or overnight. Cover and refrigerate remaining cranberry mixture.
  2. Remove lamb from marinade; discard marinade. Thread lamb strips, weaving back and forth, onto 16 metal or soaked wooden skewers. Arrange in greased foil-lined 15-in. x 10-in. x 1-in. baking pans. Broil 4 in. from the heat for 2-3 minutes on each side or until lamb reaches desired doneness.
  3. Meanwhile, in a small saucepan, bring reserved cranberry mixture just to a boil over medium heat, stirring frequently. Serve with lamb. Yield: 16 appetizers.
Originally published as Cranberry-Glazed Lamb Skewers in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p65

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