Thursday, January 13, 2011

Lamb Kabobs with Mint Chimichurri

Last summer, I went to a cooking event where teams prepared different dishes. One team prepared a dish quite similar to this one. Instead of pre-cut lamb, they cleaned and cut a boneless leg of lamb, which was very time consuming, but delicious. This recipe is a shortcut. I had some lamb stew meat from Wallace Farms in the freezer that, after thawing, I marinated in olive oil, salt, and pepper for an entire day. The result was a very tender meat. The mint chimichurri is excellent and uses several of the same ingredients as the cauliflower tabouleh. This is a great combination of flavors. If you are making this on a weeknight after work, I suggest roasting the cauliflower the night before. If not, you can prepare the rest of the meal while the cauliflower is roasting.

2 pounds lamb stew meat
bamboo skewers, soaked in water
1/4 cup extra virgin olive oil
1 Tbsp sea salt
1/4 tsp freshly ground black pepper

  1. Put lamb in a bowl. Add the olive oil, salt, and pepper, tossing gently to coat. Marinade 1 hour or longer. The longer you marinade, the more tender the lamb will be. I marinated for an entire day.
  2. Preheat broiler. Place lamb 2-3 inches under the broiler and broil until just cooked through, about 2 minutes.
  3. Turn over and cook on the other side until the meat is brown, about 2 minutes. (Alternatively, grill on a grill for 2-3 minutes a side, until cooked through to medium rare).
  4. Transfer to a platter and serve immediately with chimichurri.

Mint Chimichurri
2 large cloves garlic, finely chopped*
2 cups fresh mint, chopped*
2 cups fresh flat-leaf Italian parsley, chopped*
1/2 tsp lemon zest
2 Tbsp lemon juice
1/2 cup olive oil
1/2 to 1 tsp sea salt
*I chopped in a food processor.

  1. Mix the garlic, mint, and parsley in a medium bowl.
  2. Add the lemon zest and juice, oil, and salt. Stir to combine.
  3. Transfer to a small serving bowl and garnish with a sprig of parsley or mint.

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