"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, September 28, 2014

Grilled Lamb Skewers with a White Bean Salad

It's late September and the weather here is staying very warm.  Cooking and eating outside is one of my favorite things to do and with our Indian summer I'm doing as much of this as possible, along with golf(of course).  One of my favorite types of cuisine is from the Mediterranean regions, around Italy and Greece.  Here is a grilled Lamb preparation that is wonderful to share with family and friends.  Enjoy!

4 large garlic cloves
2 teaspoons salt
1 teaspoon black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 # boneless lamb shoulder, cut into 1-inch cubes
2 tablespoons Sherry vinegar or red-wine vinegar
2 (15- to 19-oz) cans cannellini beans, rinsed and drained (about 3 cups)
1 celery rib, thinly sliced
1/4 cup brine-cured black olives, such as Kalamata, pitted and quartered
1/2 cup pine nuts (2 1/4 oz), toasted
1/2 cup chopped fresh mint

Special equipment:
6 to 8 metal skewers


Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.

Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.

Divide lamb among skewers, leaving a little space between pieces (for even cooking).

Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.


Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad and Enjoy!

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