Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a grill to a medium-high temperature and lightly brush the grates with 0.5 tablespoon of olive oil to prevent any sticking.

2. 2

   In a small mixing bowl, combine 0.5 tablespoon of Scottish whisky, 0.25 tablespoon of honey, and 1 tablespoon of chopped fresh thyme leaves to create a flavorful basting glaze for the vegetables.

3. 3

   Thread the 1.5 pounds of peeled and cubed sweet potatoes along with the 0.5 pound of peeled and cubed turnip onto several metal skewers, distributing the vegetables evenly.

4. 4

   Season the 1 pound lamb loin generously with 1 teaspoon of sea salt, 0.5 teaspoon of freshly ground black pepper, and 1.5 tablespoons of olive oil, ensuring a thorough coating on all sides.

5. 5

   Place the seasoned lamb loin onto the preheated grill and cook for approximately 10-14 minutes, turning once halfway through, until it reaches your desired level of doneness, then remove it from the grill and allow it to rest for 5 minutes before slicing.

6. 6

   Arrange the sweet potato and turnip skewers on the grill, basting them frequently with the prepared honey-whisky glaze, and cook for 15-20 minutes, turning regularly until the vegetables become tender and exhibit a slight caramelization.

7. 7

   Carve the rested lamb loin into thick slices and serve each portion immediately alongside a generous helping of the grilled honey-whisky sweet potato and turnip skewers.