Cranberry-Glazed Lamb Skewers
Ingredients
| 2 cans | cans (14 ounces each) whole-berry cranberry sauce | |
| 2 tablespoons | 30 ml | brown sugar |
| 2 tablespoons | 30 ml | chili powder |
| 1 tablespoon | 15 ml | garlic powder |
| 1 teaspoon | 5 ml | paprika |
| 1/2 teaspoon | salt | |
| 2 pounds | 905 g | boneless leg of lamb, cut into 1/4-inch-thick strips |
Instructions
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 15x10x1-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.
From https://www.tasteofhome.com/recipes/cranberry-glazed-lamb-skewers/