Barbecued Spring Lamb Skewers With Mint Vinaigrette And M Recipe

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Servings: 1

Ingredients

Directions

  1. Cut lamb into 2-inch-by-1-inch pcs. In a large bowl, mix marinade ingredients and marinate meat for 3 hrs. Alternate a piece of lamb, chili, and onion on each skewer, till skewer is full or possibly weighs about 8 oz If you use wooden skewers, soak in water for 2 hrs before adding meat. Sprinkle salt on meat before grilling.
  2. Grill lamb skewers till desired doneness. Divide Moroccan salad proportionately among 6 plates and place skewers on top. Drizzle with mint vinaigrette and serve the rest on the side.
  3. Moroccan Grain Salad with Golden brown Raisins and Fresh Mint:
  4. Bring 2 1/2 c. of water to a boil. Add in turmeric, and salt and pepper to taste. Pour over grains, cover tightly with foil, and let sit for 20 min. Grain should be slightly al dente. Remove foil and allow grains to cold. When cold, add in raisins, diced vegetables, minced herbs, lemon juice, and extra virgin olive oil. Mix well and add in more salt and pepper if necessary.
  5. Mint Vinaigrette:In a blender, combine the egg yolks, vinegar, 2 Tbsp. mint leaves, soy sauce, coriander, and a little oil. With the motor running, slowly pour in the remaining oil and blend till smooth.
  6. Transfer to a small bowl and stir in the remaining 2 tsp. minced mint leaves. Season with salt and pepper to taste and chill, covered, till needed.
  7. Serves 6.

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