Herbed Lamb Kabobs with Garlicky Mint Yogurt & Mustard Mint Pesto

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds ground lamb
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
Garlicky Mint Yogurt (recipe follow)
Mustard Mint Pesto (recipe follows)

Directions

Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shaped patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

Directions

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Mustard Mint Pesto

Makes about 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup almonds, toasted
1 cup fresh mint leaves
½ cup fresh cilantro leaves
2 tablespoons Dijon mustard
½ cup extra virgin olive oil
Salt

Directions

In a blender add the garlic and almonds and pulse until chopped fine. Add the mint and cilantro leaves and the Dijon mustard and blend until the ingredients are pureed. With the blender running slowly add the oil until the pesto is smooth. Let stand at room temperature for about 5 minutes before serving.

Lamb Chops with Preserved Lemon-Mint Chili Chimichurri or Cucumber Pomegranate Salsa

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12 baby lamb chops, French cut and ½ inch thick
Salt
Pepper
Mint oil (½ cup extra virgin olive oil infused with ½ cup fresh mint leaves)
Chimichurri or Salsa (recipes follow)

Directions

Preheat broiler to High. Arrange the baby lamp chops on a sheet pan or in a baking dish. Sprinkle with salt and pepper and rub with mint oil on both sides. Place in the broiler and broil for about 3 minutes on each side or until desired doneness.

Preserved Lemon-Mint Chili Chimichurri

Makes approximately 2 cups

Ingredients

1 to 2 cloves garlic
¼- ½ cup preserved lemons
1 cup fresh parsley leaves
1 cup fresh mint leaves
1 long red chili, deseeded and chopped
â…“ cup champagne vinegar
½ cup extra virgin olive oil

Directions

Combine all ingredients in blender and pulse until smooth.

Cucumber Pomegranate Salsa

Makes approximately 2 cups

Ingredients

1 English cucumber, peeled and chopped fine
½ cup pomegranate seeds
¼ cup red onion, chopped fine
¼ cup fresh mint, chopped fine
1 teaspoon lemon zest
2 teaspoons lemon juice
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon salt
Black pepper

Directions

In a medium bowl mix together cucumber, pomegranate seeds, red onion, mint and lemon zest, until well combined. Drizzle lemon juice, oil and vinegar over the top and mix again until dressing is incorporated. Season to taste with salt and pepper.

Limoncello Mint Granita

April 20th, 2011 § 0 comments § permalink

Makes about 3 cups of granita

Ingredients

1 cup lemon sugar syrup (recipe follows)
½ cup limoncello
¼ cup fresh mint, chopped fine

Directions

Combine all ingredients and pour into an 8-by-8-inch glass baking dish. Freeze for at least 4 hours or until the mixture is firm. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

Lemon Sugar Syrup

Ingredients

1 cup sugar
1 cup water
2 tablespoons lemon zest

Directions

In a medium saucepan, over medium-low heat, add sugar, water and lemon zest and warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

Rhubarb Mint Spritzer

April 20th, 2011 § 0 comments § permalink

Makes 1 gallon

Ingredients

1 pound rhubarb, ends trimmed and cut into ½ inch pieces
1 teaspoon lemon zest
2 tablespoons lemon juice
½ cup fresh mint leaves
1 cup sugar
2 cups water
Ice
Seltzer water

Directions

Combine the rhubarb, lemon zest, lemon juice, mint, sugar and the water in a medium saucepan and bring to a boil. Reduce heat and simmer gently for about 6-8 minutes. Strain, cool and reserve liquid. Place the rhubarb syrup in a large pitcher of ice, fill with seltzer water and serve.

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