GMA Recipe: Barbecued Spring Lamb Skewers with Mint Vinaigrette and Moroccan Grain Salad

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Barbecued Spring Lamb Skewers with Mint Vinaigrette and Moroccan Grain Salad
From chef and author Wolfgang Puck
1996

Ingredients

1 small baby leg of lamb (about 3 lbs.)

1 sweet onion, cut into 16 pieces

1 Anaheim chili, seeds removed and cut into 1-inch pieces

Marinade:

2 tbsps. chopped rosemary

2 tbsps. ground cumin

1 tbsp. honey

1/2 c. olive oil

1 tsp. chili flakes

Directions

Cut lamb into 2-inch-by-1-inch pieces. In a large bowl, mix marinade ingredients and marinate meat for 3 hours. Alternate a piece of lamb, chili, and onion on each skewer, until skewer is full or weighs about 8 oz. If you use wooden skewers, soak in water for 2 hours before adding meat. Sprinkle salt on meat before grilling.

Grill lamb skewers until desired doneness. Divide Moroccan salad evenly among 6 plates and place skewers on top. Drizzle with mint vinaigrette and serve the rest on the side.

Moroccan Grain Salad with Golden Raisins and Fresh Mint

Ingredients

3 c. bulgur wheat or couscous

3 tbsps. raisins

1 medium cucumber, cut into small dice

1 red onion, cut into small dice

3 tbsps. chopped mint

3 tbsps. chopped parsley

1/2 c. lemon juice

1 red pepper, cut into small dice

1/4 c. olive oil

1/2 tbsp. turmeric

2 1/2 c. water

Directions

Bring 2 1/2 c. of water to a boil. Add turmeric, and salt and pepper to taste. Pour over grains, cover tightly with foil, and let sit for 20 minutes. Grain should be slightly al dente. Remove foil and allow grains to cool. When cool, add raisins, diced vegetables, chopped herbs, lemon juice, and olive oil. Mix well and add more salt and pepper if necessary.

Mint Vinaigrette

Ingredients

2 egg yolks

1/4 c. rice wine vinegar

2 tbsps. (about 1/2 bunch) plus 2 tsps. finely chopped mint leaves

1 tbsp. soy sauce

1/2 tsp. ground coriander

1/2 c. peanut oil

1/4 tsp. salt

1/4 tsp. freshly ground pepper

Directions

In a blender, combine the egg yolks, vinegar, 2 tbsps. mint leaves, soy sauce, coriander, and a little oil. With the motor running, slowly pour in the remaining oil and blend until smooth. Transfer to a small bowl and stir in the remaining 2 tsps. chopped mint leaves. Season with salt and pepper to taste and refrigerate, covered, until needed.

Serves 6.

Copyright 1993 by Wolfgang Puck.