Lamb Skewers With Hot Mint And Pistachio Sauce Food

LAMB CHOPS WITH MINT AND PISTACHIO SALSA VERDE

Steps:

• For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry.
• For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes.
• Drizzle the chops with some of the sauce and serve the remaining sauce alongside.

HONEY-MINT LAMB SKEWERS

Steps:

• Mix the first 7 ingredients in a shallow dish. Add lamb; turn to coat. Cover and refrigerate 4-6 hours., Preheat broiler. For dip, place sour cream, lemon juice, feta cheese and pepperoncini in a blender; cover and process until smooth. Cover and refrigerate until serving., Drain lamb and discard marinade. Thread 2 pieces of lamb on each of 36 soaked wooden skewers; place in two 15x10-in. pans. Broil 6-8 in. from heat until lamb reaches desired doneness, 10-12 minutes, turning occasionally. Serve with dip.

PISTACHIO CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
• Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
• Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

LAMB AND PISTACHIO KEBABS WITH GARLIC AND OLIVE SAUCE

Steps:

• Soak 8 wooden skewers in cold water to prevent burning.
• Combine the lamb, onion, garlic, lemon zest and pistachio nuts in a large bowl, season well and chill for 45 minutes.
• To make the garlic and olive sauce, combine the yogurt, garlic, olives, mint and lemon juice together and season to taste with freshly ground black pepper.
• Refrigerate until needed.
• To make the roasted vegetable couscous, preheat the oven to 450°F
• Cut the peppers, eggplant and zucchini into chunks of about 2in and cut the onion into wedges.
• Place the prepared vegetables into a large roasting tin and toss with the olive oil. Season well and roast for 25-30 minutes.
• Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar.
• Add the green beans, garbanzos, garlic and ground spices to the vegetables and cook for a further 10-12 minutes, until all the vegetables are tender.
• For the couscous, place the couscous in a large bowl and cover with the boiling water. Set aside for 5 minutes.
• Fluff up the couscous with a fork and add the olive oil, lemon zest and juice and half of the cilantro. Season well and toss to combine.
• Divide the lamb mixture into 8 and mould around the wooden skewers. Brush with a little olive oil.
• Preheat a grill to medium and cook the lamb skewers on both sides for 15-20 minutes.
• Spread the couscous out on a large serving dish. Pile the roasted vegetables on top and sprinkle over the remaining cilantro. Top with the lamb kebab, drizzle with a little chili oil (if using) and serve immediately.

MINT AND PISTACHIO STUFFED LEG OF LAMB

Steps:

• Preheat oven to 350 degrees. Place mint, parsley, pistachios, garlic, and lemon juice in the bowl of a food processor fitted with the metal blade. Pulse to combine. With machine running, add 1/2 cup olive oil through the feed tube; process until smooth. Season with salt and pepper.
• Lay lamb flat on a clean work surface. Spread mint mixture evenly over lamb, leaving a 1-inch border all around. Starting at the narrow end, roll lamb into a tight log; tie well with kitchen twine.
• Heat remaining tablespoon olive oil in a cast-iron skillet over medium heat. Place lamb in pan, and cook until browned on all sides, 7 to 10 minutes. Place in oven; roast until meat thermometer registers 140 degrees when inserted in the center, about 1 hour 10 minutes. Transfer lamb to a platter or cutting board, and let rest 15 minutes.
• Meanwhile, make pan sauce: Pour off fat from skillet. Add stock, and deglaze pan by scraping up any browned bits with a wooden spoon. Simmer until liquid is slightly thickened, about 5 minutes. Remove from heat, and serve with stuffed lamb.

LAMB CHOPS WITH PISTACHIO SALSA VERDE

Steps:

• Make the Pistachio Salsa Verde:
• Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
• Cook the lamb chops:
• Season lamb chops with salt and pepper; allow to come to room temperature.
• Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
• Do Ahead
• Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.