Grilled Lamb Spiedini with Eggplant, Red Bell Pepper, and Arugula Salad |
|
 |
Prep Time: 65 Minutes Cook Time: 90 Minutes |
Ready In: 155 Minutes Servings: 6 |
|
Spiedini ( skewers in Italian) refers to this dish at Frasca Food and Wine involving meat, seafood, or vegetables roasted or grilled over a fire. Instead of lamb shoulder, you could buy about 21/2 pounds boneless leg of lamb to trim and cube for the spiedini. Ingredients:
3 large garlic cloves, finely chopped |
2 tablespoons olive oil |
2 tablespoons chopped fresh oregano |
2 3/4 pounds 3/4- to 1-inch-thick lamb shoulder blade chops, fat trimmed, deboned, meat cut into 3/4-inch cubes (about 1 1/2 pounds yield) |
1 teaspoon coarse kosher salt |
freshly ground black pepper |
2 red bell peppers |
1 large eggplant (14 to 15 ounces), peeled, cut into 1-inch cubes |
4 tablespoons olive oil, divided |
3 tablespoons fresh lemon juice |
1 1/2 tablespoons drained capers |
1 tablespoon chopped fresh oregano |
4 cups baby arugula (3 to 4 ounces) |
Directions:
1. For lamb: Combine garlic, oil, and oregano in large bowl; whisk to blend. Add lamb, sprinkle with 1 teaspoon coarse salt and freshly ground black pepper, and toss to coat. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, tossing occasionally.
2. For salad: Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Peel, seed, and coarsely chop peppers. DO AHEAD: Can be made 1 day ahead. Wrap and chill.
3. Place eggplant in large colander. Sprinkle with salt and toss to coat. Let stand 30 minutes. Rinse eggplant; drain well and pat dry. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add eggplant to skillet and sauté until tender, about 5 minutes. Remove skillet from heat. Add lemon juice, capers, oregano, roasted peppers, and remaining 1 tablespoon oil to eggplant and toss to combine. Season to taste with salt and pepper. Transfer salad to large bowl.
4. Prepare barbecue (medium-high heat). Thread lamb cubes onto 6 long metal skewers, dividing equally. Grill lamb until cooked to desired doneness, turning skewers occasionally, about 10 minutes for medium-rare.
5. Add arugula to eggplant salad and toss gently to combine. Serve lamb spiedini with salad alongside.
|
|