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Lamb Skewers with Kumquat Cucumber Salad

Food Network Canada
Yields
2 servings

 

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ingredients

Lamb Skewers

1 ½
lb(s) boneless leg of lamb, in 1-inch cubes
cup olive oil
1
Tbsp fresh minced mint
1
clove garlic, minced
1
Tbsp toasted cumin, seeds, ground
½
tsp chili paste
½
sun-dried tomato, minced
3
Tbsp unsalted butter
1
red onion, large, dice
2
tsp salt
freshly cracked black pepper

Kumquat Cucumber Salad

1
red onion
1
cucumber
cup kumquat, sliced, thinly, seeds removed, but do not peel
2
Tbsp chopped fresh cilantro
4
tsp chopped fresh mint
2
Tbsp fresh orange juice
1
Tbsp fresh lemon, juice
4
Tbsp olive oil
½
tsp salt
freshly cracked black pepper
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directions

Step 1

Put the lamb, olive oil, mint, garlic, cumin, chile paste, and tomato in a bowl and marinate overnight for best results or for at least 2 hours. If using wooden skewers soak in water overnight. In a skillet heat butter and add the onion. Sauté about 2 minutes until slightly golden. Remove and set aside. Heat the barbecue on medium high. Alternately thread lamb and onion pieces onto skewers, ending with 4 skewers. Grill skewers 3 to 4 minutes per side until lamb is cooked to your likeness. Serve with Kumquat Cucumber Salad.

Step 2

Cut the red onion in half. Thinly slice each half on a mandolin. Soak onion slices in lemon juice. Cut cucumber into small dice. Place cucumber pieces in a colander. Salt the cucumber and let sit for 30 minutes to remove excess moisture. Combine the onion, cucumber, kumquats, and herbs in a non-reactive bowl. In a separate bowl, whisk together the remaining ingredients and set aside. Toss the salad with the dressing and put a mound on two plates. Place 2 lamb skewers on each mound and garnish with chopped mint.

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