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Рецепт Barbecued Spring Lamb Skewers With Mint Vinaigrette And M
by Global Cookbook

Barbecued Spring Lamb Skewers With Mint Vinaigrette And M
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Ингредиенты

  • 1 sm Baby leg of lamb, (about 3 lb.)
  • 1 x Sweet onion, cut into 16 pcs
  • 1 x Anaheim chili, seeds removed and cut into 1-inch pcs
  • 2 Tbsp. Minced rosemary
  • 2 Tbsp. Grnd cumin
  • 1 Tbsp. Honey
  • 1/2 c. Extra virgin olive oil
  • 1 tsp Chili flakes *MOROCCAN GRAIN SALAD WITH Golden brown RAISINS AND FRESH MINT***
  • 3 c. Bulgur wheat or possibly couscous
  • 3 Tbsp. Raisins
  • 1 med Cucumber, cut into small dice
  • 1 x Red onion, cut into small dice
  • 3 Tbsp. Minced mint
  • 3 Tbsp. Minced parsley
  • 1/2 c. Lemon juice
  • 1 x Red pepper, cut into small dice
  • 1/4 c. Extra virgin olive oil
  • 1/2 Tbsp. Turmeric
  • 2 1/2 c. Water
  • 2 x Egg yolks
  • 1/4 c. Rice wine vinegar
  • 2 Tbsp. Plus 2 tsp. finely minced mint, (about 1/2 bunch) leaves
  • 1 Tbsp. Soy sauce
  • 1/2 tsp Grnd coriander
  • 1/2 c. Peanut oil
  • 1/4 tsp Salt
  • 1/4 tsp Freshly grnd pepper

Инструкции

  1. Cut lamb into 2-inch-by-1-inch pcs. In a large bowl, mix marinade ingredients and marinate meat for 3 hrs. Alternate a piece of lamb, chili, and onion on each skewer, till skewer is full or possibly weighs about 8 oz If you use wooden skewers, soak in water for 2 hrs before adding meat. Sprinkle salt on meat before grilling.
  2. Grill lamb skewers till desired doneness. Divide Moroccan salad proportionately among 6 plates and place skewers on top. Drizzle with mint vinaigrette and serve the rest on the side.
  3. Moroccan Grain Salad with Golden brown Raisins and Fresh Mint:
  4. Bring 2 1/2 c. of water to a boil. Add in turmeric, and salt and pepper to taste. Pour over grains, cover tightly with foil, and let sit for 20 min. Grain should be slightly al dente. Remove foil and allow grains to cold. When cold, add in raisins, diced vegetables, minced herbs, lemon juice, and extra virgin olive oil. Mix well and add in more salt and pepper if necessary.
  5. Mint Vinaigrette:In a blender, combine the egg yolks, vinegar, 2 Tbsp. mint leaves, soy sauce, coriander, and a little oil. With the motor running, slowly pour in the remaining oil and blend till smooth.
  6. Transfer to a small bowl and stir in the remaining 2 tsp. minced mint leaves. Season with salt and pepper to taste and chill, covered, till needed.
  7. Serves 6.