Agenais lamb skewers

Phototèque BIP

4 people
Ingredients :
600g lamb shoulder
250g of smoky bacon
200g of “large” prunes
2 tablespoons of oil
Salt and pepper
1kg of ripe apricots
1/3 litre of aged wine vinegar,
1 shallot
1 teaspoon of ginger
1 pinch of allspice
150g of runny honey
In a covered casserole dish, cook down the chopped shallot, the ginger, the vinegar, the spices, the honey and the apricots. Leave to cook gently over a low heat for half an hour. Turn the heat up after the half hour to form a marmalade. Pit the prunes. Cut the meat into cubes, and season them. Chop the bacon into lardons. Alternate the pieces of lamb, prunes and lardons on the skewers. Cook on the barbecue for 5 minutes each side. Serve very hot with the marmalade.