Thursday, April 30, 2009

Lamb Kebabs with Cilantro Mint Vinaigrette

2 lbs lamb, cut in chunks
Marinade (see below)
Cilantro Mint sauce (see below)

1/2 c. soy sauce
1/2 c. mirin, sake, or white wine
1/2 tbl chopped fresh ginger
1 tbl sesame oil
1 c. chopped scallions
1/2 tbl hot red pepper flakes
2 gloves garlic, minced
Combine ingredients in a bowl. Put the lamb in a zip-loc plastic bag, pour the marinade into the bag, seal the bag and squish it to coat the lamb. Let stand 30 min. While the lamb is marinating, prepare the sauce and, if using bamboo skewers, soak the skewers in cold water.

Cilantro Mint Sauce:
1 tbl honey
1/2 tbl chopped fresh ginger
1/4 c. each chopped fresh mint, cilantro, and parsley
1/4 tsp salt
1 c. vegetable oil
1/2 c. rice wine vinegar
1 egg yolk (optional)
Combine honey, ginger, herbs, salt, vinegar, and egg yolk in the bowl of a mini food processor. Place the cover on the bowl and start the processor. Slowly drizzle the oil into the bowl, process until smooth.

Preheat the grill or broiler. Remove the lamb from the marinade and thread it onto the skewers.
Grill or broil the lamb 15-20 min. or until desired degree of doneness (I prefer medium-rare). Serve with the sauce on the side to drizzle over the cooked lamb.

6-8 servings

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