Week 13 – Lamb Chislic Skewers

courtesy Chef Cody James, Manhattan Catering LLC)
Served with Oak Mountain Winery Cabernet Franc Dipping Sauce
To serve 20
Lamb Chislic
2 lb leg of lamb
Cut meat into 1 oz strips
Skewer lamb onto sandwich picks

Marinade for Chislic
1 cup Oak Mountain Winery Cabernet Franc wine,
Fresh garlic, minced, 1 tsp dried mint
Fresh ground salt and pepper to taste.
Mix all together and pour over the skewered meat
Coat meat with marinade, let sit for 5 minutes, flip meat again, let sit for 5 more minutes
Grill skewers at 400 degrees for about 30 seconds on each side
Pull immediately from the heat, serve immediately with dipping sauce.
Oak Mountain Winery Cabernet Franc Dipping Sauce
1 14 oz can Coconut milk
1 ½ cup Oak Mountain Cabernet Franc Wine
2 pints each of Fresh blackberries and blueberries
2 tbsp fresh ground black pepper, 1 tsp sugar
Combine all ingredients except coconut milk in sauce pan; over medium heat reduce mixture by half. Slowly add coconut milk to reduced sauce and bring back to a roaring boil and cook till it starts to thicken, take off of heat and keep warm.