Skewers of lamb with horseradish sauce

600 g lamb

6 strips bacon

6 sausages

4 cloves garlic

3 tomato

3 head red onion

2 sprigs fresh mint

6 tbsp. thick cream

4 tbsp. olive oil

2 tbsp. horseradish

2 tbsp. butter
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1 tbsp. balsamic vinegar

Rinse meat, Pat dry, remove excess fat, small pieces cut.

For the marinade peeled garlic put through a press, wash the leaves to disassemble mint, mix olive oil with vinegar, garlic, mint, pepper and salt, put in the meat marinade, mix well, put into the chill at least 2 hours, during this time several times to mix.

Coarsely chop the onion, wash and dry the tomatoes, cut each tomato in half, wrap half bacon.

To get the meat from the marinade, threaded on skewers, alternating with pieces of onion, sausage and tomatoes wrapped in bacon.

Cook skewers of lamb with horseradish sauce on the grill or grill on each side for 12-15 minutes, basting occasionally with marinade.

Mix the horseradish with sour cream, softened butter, white wine, whisking, add the dill, pepper and salt and serve the sauce to the barbecue.

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