Grilled Lamb Sausages With Bean Tomato And Scallion Salad Recipes

GRILLED LAMB SAUSAGE WITH GOAT CHEESE, HEIRLOOM TOMATOES, OLIVES AND HERBS

Steps:

• For the vinaigrette: Whisk the vinegar, lemon juice, shallots, mustard and honey in a bowl. Sprinkle with salt and pepper. Slowly stir in the olive oil. Taste and season with salt and pepper.
• For the salad: Heat the grill for direct grilling. Brush the sausages with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown on both sides and just cooked through, about 10 minutes. Remove and set aside for 5 minutes. Toss the tomatoes, olives, parsley, pistachios, cheese, greens, onions, basil and tarragon. Sprinkle with salt and pepper and some of the vinaigrette. Serve with the sausages.

GRILLED LAMB SKEWERS WITH WHITE-BEAN SALAD

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.
• Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.
• Divide lamb among skewers, leaving a little space between pieces (for even cooking).
• Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.
• Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.

GRILLED MOROCCAN LAMB SAUSAGE

Steps:

• Combine all ingredients except the olive oil and the three optional items in a large bowl and mix well. If making sausages, use the sausage attachment on a heavy-duty mixer, stuff the casing with the mixture and twist and tie to make eight 4-inch links. Or shape into eight 3-inch-long lozenges, slightly fatter in the middle, formed around metal skewers or into 8 patties.
• Preheat grill or broiler.
• If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil 3 to 4 minutes on each side until cooked through. For lozenges, brush with oil and cook 3 to 4 minutes on each side. For patties, brush with oil and grill 4 to 5 minutes on each side or saute over high heat.
• If desired, sausages may be threaded on four skewers alternately with green pepper pieces and onion quarters before grilling.

GRILLED SCALLION LAMB

Steps:

• Cut lamb in 2-inch chunks; you should have about 20 pieces. In a bowl, combine 2 tablespoons oil with ginger, five-spice, cumin, pepper, salt, fish sauce, soy sauce and juice of 2 limes. Add lamb, mix to coat well and set aside at room temperature 3 hours.
• Trim scallions of roots and outer layer of white and cut back green so scallions are 6 to 8 inches long. Coat with remaining oil and set aside. Light grill. Thread meat on long skewers, alternating each chunk of meat with a scallion by running skewers through the center of the scallions crosswise so the scallions stick out on either side of the skewer. Brush meat and scallions with some of remaining marinade.
• Grill skewers of meat and scallions close to your source of heat, basting occasionally with marinade. Turn skewers once or twice, about 5 minutes per side, depending on the heat of the grill, until lamb is medium-rare and scallions are lightly charred. Arrange skewers on a platter and serve with wedges of remaining lime.

CHARRED TOMATO AND SCALLION SALAD

Steps:

• Preheat an outdoor grill or grill pan to high heat.
• Toss the tomatoes and scallions in a bowl with the oil, salt and pepper. Place on the grill and cook until the tomatoes and scallions have a char, 2 to 3 minutes per side. Remove to a cutting board and roughly chop the scallions. Transfer to a serving platter and squeeze lemon juice over the top.

GRILLED LAMB SAUSAGES WITH BEAN, TOMATO AND SCALLION SALAD

Steps:

• Heat oven to 350 degrees. On baking sheet with rim, place tomatoes cut-side up. Season with salt and sprinkle with olive oil. Roast about 3 hours, until lightly caramelized. Cool, then cut each into 4 wedges.
• Bring a pot of salted water to a boil. Cook green beans 4 minutes, until just tender. Remove with slotted spoon, drain and run under very cold water. Repeat with yellow beans, cooking 6 minutes. Pat dry.
• In a large bowl, combine all beans, tomatoes, scallions and mint. Sprinkle with vinegar and 3 tablespoons olive oil. Season with salt and pepper. Toss and let sit 1 hour.
• Heat grill to medium. Grill sausages about 10 minutes, turning, until well browned. Serve with salad.