Grilled Lamb With Lentils And Ginger Nectarine Sauce Recipes

LAMB KABOBS

Steps:

• Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
• In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
• Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
• Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
• Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
• Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

GRILLED LAMB WITH RED LENTILS

Steps:

• Grill or broil lamb until medium rare. Cut it into strips and set aside.
• Cover lentils generously with water. Cover pot and bring to boil. Uncover, reduce heat and cook until lentils are tender but still firm, 6 to 8 minutes. Watch carefully: they can turn to mush quickly. Drain off liquid, run under cold water and let drain.
• Saute shallots in hot oil in small saucepan until soft. Add wine and boil until liquid has almost evaporated. Remove from heat and stir in vinegar and mustard.
• Put lamb, lentils, peppers, mint and shallot mixture in a serving bowl. Stir to coat with dressing, and season with black pepper.

GRILLED LEG OF LAMB

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
• Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
• Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.

GRILLED LAMB WITH LENTILS AND GINGER-NECTARINE SAUCE

Steps:

• If using broiler, turn it on.
• Boil lentils in enough water to cover for about 10 minutes over medium heat. Drain.
• If using stove-top grill, prepare. Remove excess fat from lamb and grill or broil to rare, 10 minutes or more depending on thickness of lamb.
• With food processor on, put garlic through feed tube to mince. Add ginger and process to mince.
• Wash, dry and remove pits from nectarines. Add nectarines to food processor with vinegar, hot pepper flakes and cumin, and process to make a puree.
• Arrange arugula on platter in single layer. Top with drained lentils.
• Cut lamb into thin strips and arrange on top of lentils. Arrange cucumbers, tomatoes and scallions on top of lentils and lamb, and spoon on nectarine sauce.
• Serve with good-quality coarse-textured country bread.