The boozy skewer: tequila-chipotle lamb skewers as concepted by Chefs Chris Greve, Kevin Ryan and Jamie Evanoff at True Aussie Beef & Lamb's culinary immersion in Miami. Recipe has not been tested in our kitchens.
For the lamb:
For the sauce:
1. Puree chiles in adobo sauce and thin with a bit of tequila. Stir in brown sugar to taste. Marinate the lamb in the chili mixture for at least 30 minutes. Skewer 2 ounces lamb per portion.
2. Grill the lamb skewers to mark the outsides, but leave the interiors medium-rare.
3. Make a dipping sauce in a sauté pan: Pour in and cook off the rum until almost dry. Stir in coconut milk and honey and simmer until thickened.
4. Serve two skewers per portion, with cucumber on the side. Portion dipping sauce into a cup and garnish with coconut.