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Lamb Skewers with Kumquat Cucumber Salad

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Recipe summary

Preparation time:
Cooking time:
Yield: 2

Ingredients

Lamb Skewers

  • 1 1/2 pounds boneless leg of lamb, in 1-inch cubes
  • 1/3 cup olive oil
  • 1 tablespoon fresh minced mint
  • 1 clove garlic, minced
  • 1 tablespoon toasted cumin, seeds, ground
  • 1/2 teaspoon chili paste
  • 1/2 sun-dried tomato, minced
  • 3 tablespoons unsalted butter
  • 1 red onion, large, dice
  • 2 teaspoons salt
  • freshly cracked black pepper

Kumquat Cucumber Salad

  • 1 red onion
  • 1 cucumber
  • 2/3 cup kumquat, sliced, thinly, seeds removed, but do not peel
  • 2 tablespoons chopped fresh cilantro
  • 4 teaspoons chopped fresh mint
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon, juice
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • freshly cracked black pepper

Directions

Lamb Skewers

  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.

Kumquat Cucumber Salad

  1. 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.
Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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