|
GRILLED LAMB KEBABS WITH TOMATO OLIVE AIOLI DIP
MAKES 6 SERVINGS
1½ lb. (750g) butterflied leg of lamb, boned and trimmed of fat
¼ c. (50 mL) freshly squeezed lemon juice
2 tbsp. (30 mL) olive oil
3 garlic cloves, smashed and minced
2 tbsp. (30 mL) minced fresh rosemary
1 large red onion, cut into 1 inch (2.5 cm) pieces
2 zucchini, cut into large chunks
Aioli Dip: *
1 large garlic clove
Pinch of sea salt
1 large free-range egg yolk
1 tbsp. (15 mL) freshly squeezed lemon juice
¾ c. (175 mL) mild-tasting olive oil
1 firm, ripe plum tomato, seeded and finely diced
2 tbsp. (30 mL) green olive olive tapenade or finely crushed green Sicilian
olives
Sea salt and freshly ground black pepper to taste
To make marinade, combine lemon juice, olive oil, garlic and rosemary in a
glass bowl. Cut trimmed lamb into 1½ inch (4 cm) cubes. Add to marinade
stirring to coat. Cover and marinate for 2 hours at room temperature or refrigerate
overnight. In a mortar and pestle, mash garlic with a pinch of salt until a
smooth paste forms. Transfer to a food processor fitted with a metal blade.
Add egg yolk, lemon juice, and mustard and whirl until blended. Scrape down
sides of the bowl with a spatula. Then continuing to whirl, add oil a few drops
at a time, and then in a slow steady trickle until all the oil is incorporated
and mixture is emulsified. Stir in diced tomato and tapenade. Add salt and
pepper to taste. Cover and refrigerate up to 2 days. When ready to grill, preheat
barbecue to medium high heat. Thread lamb alternately with onion wedges and
zucchini onto metal or soaked wooden skewers. Place on greased grill and close
lid. Barbecue over medium high heat, turning frequently until grilled to desired
doneness, about 12 minutes for medium rare. Transfer to a platter and serve
with Aioli Dip and orzo pasta salad seasoned with lemon and fresh mint.
|
