Spicy Lamb Skewers
Saturated Fat: 5.3g
3/4 colive oil, extra virgin
1/3 clime juice,fresh
2 Tbsplemon zest, grated
1 Tbspcumin seeds
1 Tbspchili powder
1 Tbspcurry powder
1 tspcayenne pepper
·black pepper freshly ground
3 lbboneless lamb loin orwell-trimmed leg, cut into 1 inch cubes
1 lbfresh long bean or green,trimmed and cut or not
2 tspunsalted butter
How to Make Spicy Lamb Skewers
- Put 12 wooden skewers in a pan of water to soak for at least 20 minutes.
To prepare the lamb marinade, whisk together ½ cup of olive oil, lime juice, lemon zest, garlic, cumin, chili powder, curry powder, 2 teaspoons salt, cayenne, ¼ teaspoon black pepper, and jalapenos in a medium bowl. Taste and adjust salt, pepper, cayenne, and lime juice.
Put lamb cubes and marinade into a large glass baking dish and toss, rubbing marinade all over lamb. Thread 4 to 5 pieces of lamb onto each skewer. Place skewers into baking dish, cover with plastic wrap, and refrigerate for at least 1 and up to 4 hours.
While lamb marinates, preheat a grill or broiler to medium-hot and prepare beans. Sauté beans in remaining ¼ cup olive oil in a large skillet over medium-high heat, stirring frequently, until they are tender and begin to blister. Stir in butter, 1 teaspoon salt, and ¼ teaspoon black pepper. When butter just begins to brown, transfer beans to a warm serving platter and drape with foil.
Grill lamb, turning skewers every few minutes, until medium rare (internal temperature of 130 degrees), about 6 minutes. (Alternately, skewers can be broiled until medium rare.) Transfer skewers to a plate and let stand for 5 minutes.
To serve, place long beans to the side, and lay skewers across them.
From Without Reservations by Joey Altman
Total Servings: 12