Roasted Kamouraska Lamb Brochettes and Curried Crème Fraîche

Ingredients

• 3 tbsp oil
• 1 tbsp Moroccan seasoning
• 1 tbsp Cheese & Jalapeño Dip Mix, or your choice
• 1 tbsp Minced Garlic
• Sea Salt, to taste
• Black Pepper, to taste
• 16 oz (450 g) lamb or pork shoulder, cut in cubes
• 24 bamboo skewers
• ¹⁄₄ cup sour cream or 2% Greek yogurt
• zest of 1 lemon and its juice
• 1 tsp curry seasoning

Preparation

1. In a large bowl, combine first six ingredients and stir to combine. Add lamb cubes and mix well. Allow to marinate for 1–2 hours, or preferably overnight.
2. Preheat oven to 450° F (230° C).
3. Divide lamb onto bamboo skewers. Discard marinade.
4. Heat oil in a frying pan on medium. Add skewers and fry for 2 minutes on each side.
5. Place skewers on a Sheet Pan lined with a Sheet Pan Liner and place in oven for 5–7 minutes, or until desired doneness.
6. Meanwhile, in a Prep Bowl, combine sour cream, lemon zest and juice, and curry to make curried crème fraiche. Season to taste and stir to combine. Serve skewers with curried crème fraiche.