Lamb And Pistachio Kebabs Recipes

Steps:

• Soak 8 wooden skewers in cold water to prevent burning.
• Combine the lamb, onion, garlic, lemon zest and pistachio nuts in a large bowl, season well and chill for 45 minutes.
• To make the garlic and olive sauce, combine the yogurt, garlic, olives, mint and lemon juice together and season to taste with freshly ground black pepper.
• Refrigerate until needed.
• To make the roasted vegetable couscous, preheat the oven to 450°F
• Cut the peppers, eggplant and zucchini into chunks of about 2in and cut the onion into wedges.
• Place the prepared vegetables into a large roasting tin and toss with the olive oil. Season well and roast for 25-30 minutes.
• Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar.
• Add the green beans, garbanzos, garlic and ground spices to the vegetables and cook for a further 10-12 minutes, until all the vegetables are tender.
• For the couscous, place the couscous in a large bowl and cover with the boiling water. Set aside for 5 minutes.
• Fluff up the couscous with a fork and add the olive oil, lemon zest and juice and half of the cilantro. Season well and toss to combine.
• Divide the lamb mixture into 8 and mould around the wooden skewers. Brush with a little olive oil.
• Preheat a grill to medium and cook the lamb skewers on both sides for 15-20 minutes.
• Spread the couscous out on a large serving dish. Pile the roasted vegetables on top and sprinkle over the remaining cilantro. Top with the lamb kebab, drizzle with a little chili oil (if using) and serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
• Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
• Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

Steps:

• Make sauce: In a blender, puree pistachios with 1/4 cup parsley and 1/4 cup water until smooth (add a splash more water if necessary); season well with salt and pepper. Set aside.
• Heat a large skillet over medium-high. Season lamb with salt and pepper, and place in skillet. Cook until medium-rare, 4 to 6 minutes per side. Transfer to a plate, and cover loosely with aluminum foil. Reserve skillet (and any fat left in it).
• Add tomatoes, artichokes, and 1/4 cup water to skillet; season with salt and pepper. Cook over medium-high, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Mix in remaining 1/2 cup parsley. Serve lamb with vegetable saute and pistachio sauce.

Steps:

• 1. Combine the lamb, pistachios, onion, garlic, 1 teaspoon salt, the Aleppo pepper, cumin, and 1/2 teaspoon pepper into a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary. Cover and refrigerate the meat mixture for 2 hours.2. If desired, set up the grill for grateless grilling. Preheat the grill to high.3. Line a baking sheet with plastic wrap. Divide the meat mixture into 4 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion of the mixture around the skewer to form a flattish sausage about 11 inches long and 1/2 inch wide. Place each kebab as it is made on the prepared baking sheet.4. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arrange directly on the hot grate. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all.5. Use a pita to protect your hand as you slide each sausage off its skewer onto a serving plate. Serve immediately.Makes 4 sausages serves 4 as an entrée