The Chef
Jimmy Bradley of the Red Cat, the Harrison, and the Mermaid Inn

Servings
Serves 8

Ingredients
1 cup Dijon mustard
1⁄4 cup honey
3 tablespoons curry powder
1and 1⁄2 tablespoons minced garlic
2 lemons, juiced
1⁄2 cup olive oil
4 pounds lamb loin, trimmed of fat and sinew and cut into 32 two-ounce pieces (boneless leg of lamb can be substituted)
Salt and freshly ground pepper

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

Photograph by Richard Pierce