TAPENADE AIOLI DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 55m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Roast the garlic: Preheat the oven to 400 degrees F. Trim the top third of the head of garlic, exposing the bulbs. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the cloves are soft and golden brown, about 40 minutes.
- Put the egg, egg yolk, 1 tablespoon of mashed roasted garlic (4 or 5 cloves), lemon juice, mustard and a pinch of salt in a blender. Blend to a paste on high speed. With the blender running, add the olive oil in a slow, steady stream until a thick aioli forms. Add the Castelvetrano and Kalamata olives, capers, rosemary and anchovy paste. Blend again on high speed until smooth. Add salt to taste. Refrigerate in an air-tight container until ready to serve.
- Before serving, garnish the aioli with chopped olives, capers and rosemary.
GRILLED LAMB SANDWICHES
Provided by Guy Fieri
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 22
Steps:
- Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
- Preheat the grill to medium-high heat.
- When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
- Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
- To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
- Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
- Add the cucumber slices and chile slices to a medium bowl and toss to combine.
- In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.
SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 24 (2-ounce) sausages, 6 to 8 servings
Number Of Ingredients 29
Steps:
- To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
- To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
- Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
- Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.
GRILLED LAMB SANDWICHES WITH GRILLED GREEN ONIONS
Categories Sandwich Lamb Onion Summer Grill/Barbecue Bon Appétit
Yield Serves 10
Number Of Ingredients 11
Steps:
- Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.)
- Prepare barbecue (medium-high heat). Place green onions in large roasting pan. Drizzle 1/4 cup oil over onions; toss to coat. Sprinkle with salt and pepper. Cut baguette pieces horizontally in half. Brush cut sides of bread with remaining 3 tablespoons oil.
- Grill lamb until meat thermometer inserted into thickest part registers 135°F. for medium-rare, turning occasionally, about 30 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Working in batches, arrange green onions in single layer on grill. Grill until beginning to brown, about 4 minutes per side. Transfer to cutting board. Grill baguettes, cut side down, until golden brown, about 2 minutes.
- Chop onions. Place in bowl. Cut lamb diagonally into thin slices. Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade.
GRILLED CUMIN LAMB WITH SPICY ONIONS
Yogurt makes a great base for a marinade, adding a milky tang and helping to tenderize all kinds of meats. In this case, the yogurt is spiked with aromatics - toasted cumin, green chile, herbs, and plenty of ginger and garlic - which impart complex flavors to a butterflied leg of lamb destined for the grill. Lightly pickled, spicy onions make a bright garnish here, but you can skip them if it seems like one step too many. Instead, just slice up a red onion and scatter the raw slivers over the top of the meat for a contrasting crunch. If you'd rather cook this inside, you can broil it instead of grilling.
Provided by Melissa Clark
Categories meat, main course
Time 45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Grate the zest from one of the limes and squeeze the juice. Reserve both separately. Cut the other lime into wedges and save for serving.
- Cut one onion into wedges; put into a blender and add lime zest. Halve remaining onion and slice it very thinly; put slices into a sieve and rinse well with cold water. Transfer onion slices to a small bowl.
- Add lime juice to bowl with onion slices, sprinkle lightly with salt, sugar and cayenne. Toss well and refrigerate for at least 6 hours or until serving.
- In a small skillet over medium-low heat, toast cumin and coriander seeds until fragrant, 1 to 2 minutes. Transfer to the blender with the onion and lime zest. Add yogurt, mint, cilantro, garlic, jalapeño, ginger, black pepper, 2 1/2 teaspoons kosher salt and 1/8 teaspoon cayenne. Blend until smooth.
- Place the lamb on a rimmed baking sheet, bowl or in a large resealable plastic bag. Pour marinade all over lamb, turning to make sure it is thoroughly coated. Cover lamb (or close the bag), and refrigerate for at least 6 hours or overnight.
- Heat the grill (or broiler). Wipe lamb with paper towels, removing most of the yogurt mixture. Grill or broil lamb until a digital thermometer reads 115 degrees for rare, or 125 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Or if broiling, move it farther away from the broiler's heat source.
- Transfer to a cutting board, tent loosely with foil, and let the meat rest for at least 10 minutes before slicing. Arrange meat on a platter, spooning any juices from the cutting board over the slices, and top with more mint, cilantro, the spicy onions, yogurt if you like, and a sprinkling of flaky salt. Serve immediately, with the lime wedges on the side.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 10 grams, Sodium 586 milligrams, Sugar 1 gram
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