This recipe also comes from a Better Homes and Gardens special Holiday magazine. They are so delicious and work great as an entree or appetizers.
Grilled Lamb Skewers
From Better Homes and Gardens
Ingredients:
12 4-to-5-inch long rosemary sprigs
1 lb. lean boneless leg of lamb, cut into 3/4 to 1-inch pieces
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tsp. cracked black pepper
1 tbsp. extra virgin olive oil
Kosher salt
Freshly ground black pepper
Arugula
Feta Salsa
Directions:
1. Remove all but the top inch of the rosemary leaves from the Rosemary branches. Cut off the leafless end of the branch at an angle with a sharp knife to make a point for skewering the lamb. Snip enough removed rosemary leaves to measure 1 tbsp.
2. Season lamb with the 1 tbsp. snipped rosemary, minced garlic, thyme, and cracked pepper. Cover and chill at least 4 hours or overnight. Soak the rosemary branches in cold water for 1 to 2 hours before grilling; drain.
3. Skewer two pieces of lamb onto each rosemary sprig, making sure the lamb pieces on each skewer are similar thickness so they cook evenly. Brush the lamb with olive oil and season with salt and cracked pepper.
4. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes for medium doneness, rotating skewers a few times to cook lamb evenly. If desired, arrange arugula on a platter. Arrange lamb skewers atop greens and serve with Feta Salsa.
Feta Salsa
Ingredients:
1 cup coarsely chopped Italian (flat-leaf) parsley
1/4 cup coarsely chopped fresh mint
1 tsp. coarsely chopped fresh marjoram or oregano
1 small clove garlic
1 tbsp. capers, drained
1 anchovy fillet
1/4 tsp. kosher salt or salt
3/4 cup extra virgin olive oil
4 oz. feta cheese, crumbled
Directions:
1. In a food processor, combine the parsley, mint, marjoram, garlic, capers, anchovy fillet, and salt. Cover and process until finely chopped, stopping and scraping sides as necessary. With the processor running, slowly add the olive oil in a steady stream. Continue to process until smooth. Remove mixture from processor and stir in the feta cheese.
Posted by: Julia
Grilled Lamb Skewers
From Better Homes and Gardens
Ingredients:
12 4-to-5-inch long rosemary sprigs
1 lb. lean boneless leg of lamb, cut into 3/4 to 1-inch pieces
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tsp. cracked black pepper
1 tbsp. extra virgin olive oil
Kosher salt
Freshly ground black pepper
Arugula
Feta Salsa
Directions:
1. Remove all but the top inch of the rosemary leaves from the Rosemary branches. Cut off the leafless end of the branch at an angle with a sharp knife to make a point for skewering the lamb. Snip enough removed rosemary leaves to measure 1 tbsp.
2. Season lamb with the 1 tbsp. snipped rosemary, minced garlic, thyme, and cracked pepper. Cover and chill at least 4 hours or overnight. Soak the rosemary branches in cold water for 1 to 2 hours before grilling; drain.
3. Skewer two pieces of lamb onto each rosemary sprig, making sure the lamb pieces on each skewer are similar thickness so they cook evenly. Brush the lamb with olive oil and season with salt and cracked pepper.
4. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes for medium doneness, rotating skewers a few times to cook lamb evenly. If desired, arrange arugula on a platter. Arrange lamb skewers atop greens and serve with Feta Salsa.
Feta Salsa
Ingredients:
1 cup coarsely chopped Italian (flat-leaf) parsley
1/4 cup coarsely chopped fresh mint
1 tsp. coarsely chopped fresh marjoram or oregano
1 small clove garlic
1 tbsp. capers, drained
1 anchovy fillet
1/4 tsp. kosher salt or salt
3/4 cup extra virgin olive oil
4 oz. feta cheese, crumbled
Directions:
1. In a food processor, combine the parsley, mint, marjoram, garlic, capers, anchovy fillet, and salt. Cover and process until finely chopped, stopping and scraping sides as necessary. With the processor running, slowly add the olive oil in a steady stream. Continue to process until smooth. Remove mixture from processor and stir in the feta cheese.
Posted by: Julia
Posts
0 comments:
Post a Comment