MINTED LAMB KABOBS
Provided by Patrick and Gina Neely : Food Network
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the lamb to a large gallon-size resealable plastic bag.
- Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
- Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
- Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
- Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
- Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
- Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.
GRILLED LAMB WITH MINT-PEPPER JELLY
I used jalapeno pepper jelly to make the somewhat predictable duo of lamb and mint a little more exciting, and it paid off in a big way! -Lori Stefanishion, Drumheller, Alberta
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Rub lamb with Greek seasoning. Refrigerate, covered, 2 hours. In a shallow bowl, whisk vinegar, oil, lemon juice, soy sauce and garlic until combined. Add lamb and turn to coat. Refrigerate, covered, 4-6 hours or overnight, turning once or twice., In a small bowl, mix mint, jelly, and hot water until combined. Refrigerate, covered, until serving., Drain lamb, discarding marinade in dish. Cover rib ends of lamb with foil. Grill, covered, on an oiled rack, over direct medium-high heat 2 minutes on each side. Turn; move to indirect heat. Cook, covered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 25-30 minutes longer. Let stand 10 minutes before serving with sauce; sprinkle with fresh oregano and additional fresh mint.
Nutrition Facts : Calories 471 calories, Fat 24g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 1841mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 31g protein.
GRILLED LAMB AND FIG SKEWERS WITH MINT-PEPPER GLAZE AND GRILLED
This recipe comes from the television show Epicurious. When I saw it has ingredients our family likes, I put it on my list to make next time we have people over. It looks to be quite spicy, so I'll cut down on the amount of spices for the children's tastes. I'll also use the ground cumin and coriander from my pantry to save the expense of having to buy these in whole seed form. This would go nicely with some couscous, and a side platter of cut-up pieces of tomato, cucumber and feta, along with some kalamata olives.
Provided by TasteTester
Categories Lamb/Sheep
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make glaze:.
- In a small saucepan over moderate heat, stir together jam, vinegar, red pepper flakes and lemon zest. Bring to a boil, then lower heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat and allow to cool 5 minutes. Stir in mint and set aside.
- Prepare grill:.
- If using charcoal grill, open vents on bottom, then light the charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4-5 seconds. If using a gas grill, preheat grate on high with hood closed for 10 minutes, then turn down to moderate-high.
- Prep lamb:.
- In an electric spice mill or clean coffee grinder, combine cumin and coriander. Pulse several times to grind coarsely and set aside. In a large bowl, toss together lamb, figs and olive oil. Add minced garlic, ground cumin and coriander, salt, and pepper. Mix gently to combine. Thread lamb cubes and figs onto skewers.
- Prep eggplant:.
- Arrange eggplant slices on a platter. Rub each slice on both sides with olive oil. Sprinkle with salt and pepper.
- Grill lamb and eggplant:.
- Arrange skewers and eggplant on grill. Cook eggplant, turning once, until slices are golden and moist, about 3-4 minutes per side. Cook lamb to slightly less than desired doneness (cubes will continue to cook after being removed from grill), turning once and brushing with glaze during last 30 seconds of grilling on each side, about 4 minutes per side for medium-rare.
- Arrange eggplant slices on a serving platter, top with skewers, and serve.
Nutrition Facts : Calories 897.1, Fat 58, SaturatedFat 19.5, Cholesterol 156.5, Sodium 2475.8, Carbohydrate 54.7, Fiber 9.8, Sugar 33.1, Protein 44
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