Friday, March 11, 2011

Gastronomy: Weekday Lamb



Our parents were never very fond of lamb. Naturally, I assumed that I wouldn't like it either and I managed to successfully spend most of my early culinary adventures avoiding any dish that featured this meat. It wasn't until my dear friend served a succulent lamb stew that my biases were challenged. This lamb was flavorsome, tender, juicy, and, quite frankly, love at first bite. Now, whenever I run across a lamb recipe or lamb on a menu, I'm both alert and ready to try replicating it at home.

With spring just around the corner, what better way to kick-off grill season than with sisters Jewels and Jill Elmore's lamb kebabs. I first discovered this recipe in Sunset Magazine: It's easy, delicious, and great served alone or with a soft bun or warm pita. Accompany with a side of cucumber salad and some roasted potatoes and this meal is sure to please everyone at your table, even those who traditionally shy away from lamb.


Lamb Kebabs

3 lbs ground lamb or sirloin (I often use a blend)
1 small yellow onion, very finely chopped (about 1 cup)
1/4 c flat-leaf parsley, plus more for garnish, finely chopped
1 T fresh mint leaves, finely chopped
1 large egg
2 t ground cumin
1 T paprika
1/2 t garlic powder
2 t kosher salt
1 t freshly ground black pepper
2 T tomato paste
Juice of 1/2 lemon

Line a baking sheet with parchment or wax paper. Using your hands, mix all ingredients together in a large bowl just until combined (do not over-mix).

Gently squeeze meat around metal skewers to form log-shaped kebabs, each about 8 inches long. Put kebabs on baking sheet. Cover sheet with plastic wrap; chill 30 minutes.

Prepare grill for high heat (approximately 500°). Grill kebabs, turning twice, until grill marks appear and meat feels firm; 8 minutes total. Sprinkle with parsley and serve.

To make ahead, prepare kebabs and chill up to 1 day; grill when ready to eat. Also, this recipe is great for hamburgers and can be used with beef only! Serves 8.

Details:
www.jewelsandjill.com

3 comments:

jenniekay March 10, 2011 at 6:54 PM  

That recipe looks fantastic! Lamb is a wonderful meat, and takes flavor so well. Thanks for the lead on the recipe, I have my new copy of Sunset sitting right here and looking forward to checking it out!

Aaron March 11, 2011 at 6:00 PM  

I love your gastronomy...Aaron(Dad)

Anonymous March 16, 2011 at 2:33 PM  

Are those homemade fries in that picture? If you have the recipe, do tell.

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After becoming mothers, sisters Sarah Romine and Leah Weyandt wanted to marry the activities and interests that they experienced before motherhood with their new found lives with children. This was not always an easy task—traveling to obscure places, shopping at off-beat boutiques, and sipping lazy-afternoon cocktails doesn't always fit neatly with parenthood. Stemming from their frustration, they meticulously searched, and continue to search, for activities, establishments, and entertainment that they take pleasure in and their families benefit from. The result? Mod City Mom.




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