0 (0)

Category: Mains

Lamb on skewers with mint marmalade

With the flame burning at the Olympic Stadium in Athens, you might want to light your own in the kitchen. In my experience, guests tend to become antsy and hungry during torch-related activities and archery. Just in time -- you'd ... Read more

Total time: 25 minutes, plus marinating time | Serves 8
Note: From "The Philosopher's Kitchen" by Francine Segan. This sauce recipe is one of more than 100 such accompaniments for grilled meats listed by the Roman gourmet Apicius; it may also be served with grilled vegetables, fish and chicken. We have doubled the author's published cooking time to 8 minutes total for medium rare.
  • 1/4 cup raspberry or other fruit vinegar
  • 2 tablespoons golden raisins
  • 4 pitted dates, minced
  • 1 teaspoon honey
  • 2 tablespoons pine nuts
  • 2 tablespoons grated Parmesan cheese
  • 1 cup fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 16 (1-inch) cubes leg of lamb, about 1 pound
  • Salt and freshly milled pepper
  • 8 small wooden skewers, soaked in water

Step 1Simmer the vinegar, raisins, dates and honey in a small saucepan over medium heat until the raisins are soft, 2 to 3 minutes. Let cool to room temperature.

Step 2Puree this mixture, along with the pine nuts and cheese, in a food processor until smooth. Add the mint leaves and pulse until minced. Slowly add the oil and continue blending until smooth. (Makes 1/2 cup.)

Step 3Toss the lamb cubes with half of the mint marmalade in a large bowl. Cover with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. Put the remaining marmalade in a small serving bowl and season to taste with salt and pepper. Cover and refrigerate.

Step 4Heat the grill or broiler. Liberally sprinkle the lamb with salt and pepper. Place 2 lamb cubes on each wooden skewer and grill or broil until the lamb reaches the desired doneness, about 2 minutes per side for medium rare.

Step 5Serve with the reserved marmalade on the side.

Each serving:
162 calories; 13 grams protein; 6 grams carbohydrates; 1 gram fiber; 10 grams fat; 2 grams saturated fat; 43 mg. cholesterol; 44 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Baked fish with mint (samcocho)
Canele's pan-seared snapper
Grilled cod with chiffonade of sorrel
Grilled Sea Bass With Indian-Spiced Cauliflower Puree