“This recipe is from chef Jimmy Bradley (The Mermaid Inn; Red Cat; and The Harrison restaurants). It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Prep/Cook time does not include the marinating time of 12 to 24 hours.”

Ingredients Nutrition

  • 1 cup Dijon mustard
  • 14 cup honey
  • 3 tablespoons curry powder
  • 1 12 tablespoons minced garlic
  • 2 lemons, juiced
  • 12 cup olive oil
  • 4 lbs loin lamb, trimmed of fat and sinew and cut into 32 two-ounce pieces (boneless leg of lamb can be substituted)
  • salt & freshly ground black pepper
  • bamboo skewer


  1. Combine the mustard, honey, curry powder, garlic, lemon juice and oil in a large mixing bowl.
  2. Add the lamb and toss to coat; cover and refrigerate for at least 12 hours (a day or so is even better).
  3. Soak the bamboo skewers in cold water for about 1 hour.
  4. Light the coals or preheat the gas grill to medium-high.
  5. Thread the lamb onto the skewers, season with salt and pepper, and set on the grill for 8-10 minutes, turning occasionally.
  6. (The idea is to char the marinade and caramelize the honey without burning).
  7. Serve hot.

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