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Barbecued Spring Lamb Skewers with Mint Vinaigrette

1 sm Baby leg of lamb; (about 3 pound)
1 Sweet onion; cut into 16 pieces
1 Anaheim chili; seeds removed and cut into 1-inch pieces


Marinade
2 tb Chopped rosemary
2 tb Ground cumin
1 tb Honey
1/2 c Olive oil
1 ts Chili flakes

Moroccan Grain Salad with Golden Raisins and Fresh Mint:
3 c Bulgur wheat or couscous
3 tb Raisins
1 md Cucumber; cut into small dice
1 Red onion; cut into small dice
3 tb Chopped mint
3 tb Chopped parsley
1/2 c Lemon juice
1 Red pepper; cut into small dice
1/4 c Olive oil
1/2 tb Turmeric 2 1/2 c Water

Mint Vinaigrette
2 Egg yolks
1/4 c Rice wine vinegar
2 tb Plus 2 teaspoon finely chopped mint; (about 1/2 bunch) leaves
1 tb Soy sauce
1/2 ts Ground coriander
1/2 c Peanut oil
1/4 ts Salt
1/4 ts Freshly ground pepper


Cut lamb into 2-inch-by-1-inch pieces. In a large bowl, mix marinade ingredients and marinate meat for 3 hours. Alternate a piece of lamb, chili, and onion on each skewer, until skewer is full or weighs about 8 ounce If you use wooden skewers, soak in water for 2 hours before adding meat. Sprinkle salt on meat before grilling.


Grill lamb skewers until desired doneness. Divide Moroccan salad evenly among 6 plates and place skewers on top. Drizzle with mint vinaigrette and serve the rest on the side.


Moroccan Grain Salad with Golden Raisins and Fresh Mint:


Bring 2 1/2 cup of water to a boil. Add turmeric, and salt and pepper to taste. Pour over grains, cover tightly with foil, and let sit for 20 minutes. Grain should be slightly al dente. Remove foil and allow grains to cool. When cool, add raisins, diced vegetables, chopped herbs, lemon juice, and olive oil. Mix well and add more salt and pepper if necessary.


Mint Vinaigrette:


In a blender, combine the egg yolks, vinegar, 2 tablespoon mint leaves, soy sauce, coriander, and a little oil. With the motor running, slowly pour in the remaining oil and blend until smooth. Transfer to a small bowl and stir in the remaining 2 teaspoon chopped mint leaves. Season with salt and pepper to taste and refrigerate, covered, until needed. Serves 6.


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