Ingredients :

• 45g Scottish lamb gigot, cubed.
• A few sprigs of fresh rosemary.
• 8 shallots, peeled and halved depending on size.
• Approx 100g button mushrooms.
• 1 green pepper cut in chunks.
• Freshly milled pepper.
• 30mls (2 tblsp) olive oil.
• 1 bottle Knockendoch Sulwath Ale.
• Galloway Lodge Poachers Pickle.
• 8 skewers.

Recipe :

• If using wooden skewers, pre-soak to prevent charring.
• In a bowl allow lamb, mushrooms, pepper, rosemary & shallots to marinade in olive oil. Leave for 15mins to absorb flavours.
• Thread lamb & vegetables onto skewers & pre-heat grill pan. Lay skewers on pan & sizzle for 10 minutes until almost cooked.
• Deglaze pan with half the ale & allow to simmer & reduce. Add a teaspoon of corn flour dissolved in ale to adjust consistency if required. Bring to the boil prior to serving to cook out added flour.
• Serve lamb skewers with local potatoes, seasonal vegetables & Poacher's Pickle.