Home Recipes » mint http://homerecipes.org Gourmet cooking @ home Mon, 08 Nov 2010 14:54:06 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Lamb Kebabs marinated in mint sauce http://homerecipes.org/2010/06/15/lamb-kebabs-marinated-in-mint-sauce/ http://homerecipes.org/2010/06/15/lamb-kebabs-marinated-in-mint-sauce/#comments Wed, 16 Jun 2010 05:39:17 +0000 Pascal http://homerecipes.org/?p=232 barbecue! The lamb marinated in mint and vinegar brings up the lamb flavor in a unique way that's hard to describe, but very tasty. Enjoy with a strong red wine such as a bottle of 2003 Cooper-Garrod Cabernet, produced less than 10 miles from here.]]> More barbecue! The lamb marinated in mint and vinegar brings up the lamb flavor in a unique way that’s hard to describe, but very tasty. Enjoy with a strong red wine such as a bottle of 2003 Cooper-Garrod Cabernet, produced less than 10 miles from here.

Ingredients for the marinade

- 2 TBSP fresh mint (use 1/2 tsp dry mint if fresh is not available)
- 1/2 tsp dry dill
- 1/2 tsp dry basil
- 1/2 tsp ground coriander
- salt
- fresh ground black pepper
- 1 1/2 lbs lamb shoulder (or leg), diced into about 1 inch cubes
- 1 cup red wine vinegar
- 2 large shallots, finely chopped
- 3 TBSP olive oil

Steps for the marinade

- chop the mint and place into a non reactive bowl large enough to hold the lamb cubes
- add the dill, basil and coriander, salt and pepper. Mix well
- cut the lamb into 1 inch cubes and place into the bowl and mix in so the lamb is uniformly coated with the spices
- cover and refrigerate for about an hour
- add the vinegar and shallots, and mix well
- cover and refrigerate overnight

Steps for grilling the lamb kebabs

- heat your grill to high
- while the grill is warming up, place the lamb pieces on the skewers (I prefer to use flat ones, it is easier to turn)
- sprinkle some olive oil on the kebabs
- cook 10 minutes all together (3 minutes one side, 3 minutes opposite side, then 2 minutes each on the last 2 sides) for medium rare
- each time you turn, spread some more olive oil with a brush so the lamb does not dry
- serve immediately
- Enjoy!

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