serves 2

30 minutes

• 2 cups mayonnaise
• 2 tsp honey
• 1/4 cup Madras curry powder
• 1 lb lamb loin, cut into 1 inch cubes
• 1 portobello mushroom cap, cut into four 1 inch chunks
• 4 small tomatoes
• olive oil
• salt and pepper to taste

1. Preheat the grill.
2. In a small bowl, whisk together the mayonnaise, honey, and curry powder and set aside.
3. In 3 separate small bowls, toss the lamb, mushrooms, and tomatoes with the olive oil until coated, then add salt and pepper.
4. Lightly brush the grate with oil. Put the mushroom and lamb cubes on the grill and cook for about 5 minutes, turning occasionally, until the mushroom is softened and the lamb is rare or medium-rare. Place the tomatoes on the grill and cook for 2 or 3 minutes, until blistered and charred.
5. Thread the mushrooms, lamb, and tomatoes onto skewers and serve with dollops of the curried mayonnaise.

source: Top Chef the Cookbook, Marcel