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Tag Archive: lamb

Fig, Molasses, and Coriander Lamb Kebabs (gluten-free + paleo)

November 8, 2014 Leave your thoughts Print this page

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Have you ever wanted to make something fancy but felt like you haven’t had the time or energy to do so?

This dish is your solution. Pair it with some roasted vegetables and some couscous (cauliflower or regular) and you can pretty much call yourself a restaurant chef.

OK, maybe not. But you’ll come close.

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I came up with this recipe when I wanted to make lamb kebabs marinated in pomegranate molasses…but had no pomegranate molasses. I decided to use regular molasses instead (even though the two are completely different) and paired it with fig jam and coriander to add another layer of more subtle sweetness and a slightly lemony flavor, along with a dash each of cinnamon, cumin, and salt. After briefly grilling and letting rest, I had this slightly-smoky, perfectly-charred masterpiece to present to my hungry family.

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This dish is wonderful both in the summer and the fall and winter, so make it whenever the grill is calling your name (and it isn’t raining or snowing outside). One piece of advice: have your butcher use lamb shoulder instead of leg for the kebab meat–I find the shoulder meat to have more flavor and be more tender.

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Simply marinate for a few hours…

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…and you’re ready to get grilling!

I hope you enjoy this dish as much as we do. 🙂

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Fig, Molasses, and Coriander Lamb Kebabs

Ingredients

Prep Time 4 hours
Cooking Time 10 min
Total Time 4 hr 10 min
Yield 4-6 servings

1/3 cup of fig preserves (no sugar added)

1/4 cup of blackstrap molasses

2 teaspoons of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

3 tablespoons of olive oil

1 teaspoon of salt

1.5 lb lamb shoulder meat, cut into 2-inch cubes

Directions

Combine all of the ingredients except the lamb shoulder meat in a large bowl, whisking well to make sure there are no big clumps of fig or spices.

Add the lamb shoulder meat and toss with your hands to coat. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 4 hours.

Heat the grill to high and grease the grates well. Remove the lamb chunks from the marinade and thread them on either soaked wooden skewer or metal skewers, or simply place them on a greased wire rack.

Reduce the heat to medium and place the lamb on the grill. Grill over direct heat until the outside is nicely charred and pale pink in the center (140 to 145 degrees), about 4 to 5 minutes per side.

Let rest for 5-10 minutes before eating.


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By the way, I apologize for not posting more frequently. You know what they say–junior year of high school is the busiest one of all! Don’t worry, though…there’s lots of yummy food to come, so stay tuned. (Perhaps almond joy brownies…?)


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Fig, Molasses, and Coriander Lamb Kebabs

October 25, 2014 Print this page

Sweet and slightly exotic with a little crunch on the outside, this lamb is delicious but in fact super easy to prepare. You don’t even need wooden skewers–a simple grill rack will suffice.

Ingredients

Prep Time 4 hours
Cooking Time 10 min
Total Time 4 hr 10 min
Yield 4-6 servings

1/3 cup of fig preserves (no sugar added)

1/4 cup of blackstrap molasses

2 teaspoons of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

3 tablespoons of olive oil

1 teaspoon of salt

1.5 lb lamb shoulder meat, cut into 2-inch cubes

Directions

Combine all of the ingredients except the lamb shoulder meat in a large bowl, whisking well to make sure there are no big clumps of fig or spices.

Add the lamb shoulder meat and toss with your hands to coat. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 4 hours.

Heat the grill to high and grease the grates well. Remove the lamb chunks from the marinade and thread them on either soaked wooden skewer or metal skewers, or simply place them on a greased wire rack.

Reduce the heat to medium and place the lamb on the grill. Grill over direct heat until the outside is nicely charred and pale pink in the center (140 to 145 degrees), about 4 to 5 minutes per side.

Let rest for 5-10 minutes before eating.


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Pesto-Marinated Lamb

December 21, 2013 Print this page

Herby and salty with just a hint of spice, this is the perfect dish to grill on a weeknight and have leftovers for days to come. Serve with Middle-Eastern Eggplant for a truly authentic meal!

Ingredients

Prep Time 2 hr 10 min
Cooking Time 14 min
Total Time 2 hr 30 min
Yield 4-6 servings

2 cups of arugula (can be substituted with basil, mint, or a combination thereof)

1 large clove of garlic

1/4 cup of walnuts (can be substituted with hazelnuts, pistachios, or macadamia nuts)

1/3 cup of olive oil

A generous pinch of salt

1/3 cup of orange juice

2 lb of boneless leg of lamb

Directions

In the food processor, blend the arugula, garlic, walnuts, olive oil, and salt until nearly smooth, about 2 minutes. Pour into a ziploc bag and add the orange juice, shaking vigorously to combine.

Add the lamb into the bag, seal the top, and squish and squeeze the bag to distribute the marinade around the meat. Marinate in the fridge for at least 2 hours and up to 24 hours.

To cook,  heated the gas grill to 450 degrees. Put the lamb in the center (over direct heat) and cook for 7 minutes, then flip and cook for an additional 7 minutes. Ideally, you want to get the lamb to 125 degrees for somewhere between rare and medium rare.

Cover the lamb with tinfoil for 10 minutes (it needs to relax), then thinly slice and serve with Middle Eastern Eggplant.


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Pomegranate Lamb Kebabs

October 27, 2013 Print this page

Sweet, salty, and just a little bit spicy, these kebabs (adapted from Aarti Sequeira’s recipe) transform ground lamb into a creative, delicious dinner. Tastes great with roasted carrots.

Ingredients

Prep Time 35 min
Cooking Time 10 min
Total Time 45 min
Yield 6 to 8 servings

2 small onions

4 cloves of garlic

A handful of basil leaves (can be substituted with cilantro or mint)

2 tablespoons of minced ginger

The zest and juice of 1 large lemon

2 pounds of ground lamb

A good pinch of salt

2 tablespoons of pomegranate molasses

1 teaspoon of baking soda

1 teaspoon of cumin

1 teaspoon of coriander

1 teaspoon of cinnamon

Wooden skewers or bamboo sticks

Olive oil, for greasing

Directions

In the bowl of a food processor, pulse together the onions, garlic, basil leaves,  minced ginger, and the lemon zest and juice until pasty, about 2 minutes.

Dump the onion mixture into a bowl and add the ground lamb, salt, pomegranate molasses, baking soda, ground cumin, coriander, and cinnamon.  Mix with your hands until sticky and well-combined, about 3 to 4 minutes.

Cover the bowl with plastic wrap and stick in the fridge to firm up for 30 minutes to an hour.

Meanwhile, soak some wooden skewers in cold water. This will help prevent them from burning on the grill or getting loose pieces in your meat.

When you take the lamb out of the fridge, turn on your grill or heat a large pan over medium-high heat.

The trickiest part of the recipe is threading the kebabs. If you’re not up for the challenge, roll and flatten the meat into pucks for burgers!

Before you get your hands all meaty, line a cutting board or plate with some tinfoil. Grease it well with olive oil to prevent the kebabs from sticking. Take a small handful of meat and roll it into a log. Then, stick a wooden skewer through the center and push the meat to the middle. Roll it between your hands and pinch a bit if necessary. It’ll get easier as you go. Repeat with the remaining lamb.

Carefully place the kebabs on the grill or in the pan and cook until charred and crispy, about 5 to 6 minutes. Flip over and lightly brush with a little bit of pomegranate molasses. Continue cooking for another 4 to 5 minutes, then transfer to a plate. If you’re making these in batches, cover the plate with tinfoil or place in a 200 degree oven to keep warm.

Serve with roasted carrots.


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Pomegranate Lamb Kebabs

May 31, 2013 Print this page

One fact about me? I don’t watch much T.V. Really.

For whatever reason, most shows don’t really catch my attention. Aside from the occasional episode of Phineas and Ferb and Scooby-Doo, most of what I watch consists of The Weather Channel in the morning and Food Network on weekends.

Every Saturday morning at 8:00, I cook myself up some eggs and tune into The Best Thing I Ever Made, which features several food stars’ favorite dishes. Sure, there are plenty of deep-fried grilled cheese sandwiches and 5-stick-of-butter cakes, but plenty of the recipes are very Paleo-friendly.

One day, I saw Aarti Sequeira make these lamb kebabs, and immediately, I knew I had to made them. They’re actually pretty easy to make…and oh man, are they delicious.

For the original recipe, click here.

In the bowl of a food processor, pulse together 2 small onions, 4 cloves of garlic, a handful of basil leaves, 2 tablespoons of minced ginger, and the zest and juice of 1 large lemon until pasty, about 2 minutes. Feel free to substitute a different herb for the basil, like cilantro or mint. 

It got pretty onion-y in the kitchen, so I put on my very attractive swim goggles to protect my peepers. 

Dump the onion mixture into a bowl and add 2 pounds of ground lamb, a good pinch of salt, 2 tablespoons of pomegranate molasses, and 1 teaspoon each of baking soda, ground cumin, coriander, and cinnamon.  Mix with your hands until sticky and well-combined, about 3 to 4 minutes.

Cover the bowl with plastic wrap and stick in the fridge to firm up for 30 minutes to an hour. 

Meanwhile, soak some wooden skewers in cold water. This will help prevent them from burning on the grill or getting loose pieces in your meat.  

When you take the lamb out of the fridge, turn on your grill or heat a large pan over medium-high heat. I would’ve liked to have cooked outside…but it was pouring rain. (Sigh.)

The trickiest part of the recipe is threading the kebabs. If you’re not up for the challenge, roll and flatten the meat into pucks for burgers!

Before you get your hands all meaty, line a cutting board or plate with some tinfoil. Grease it well with olive oil to prevent the kebabs from sticking.

Take a small handful of meat and roll it into a log. Then, stick a wooden skewer through the center and push the meat to the middle. Roll it between your hands and pinch a bit if necessary. It’ll get easier as you go. Repeat with the remaining lamb.

Carefully place the kebabs on the grill or in the pan and cook until charred and crispy, about 5 to 6 minutes. Flip over and lightly brush with a little bit of pomegranate molasses. Continue cooking for another 4 to 5 minutes, then transfer to a plate. If you’re making these in batches, cover the plate with tinfoil or place in a 200 degree oven to keep warm.

So tasty, and so much fun to eat!

What’s your favorite grilling dish? Leave me a comment on Facebook and let me know!


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