Pinxtos Morunos: Grilled Lamb Marinated in Cumin, Lemon and Saff |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sean Mullen of Boqueria's version of the moroccan influenced dish found in spain dish. I LOVE the idea of mint in it and jalapeño. Part of his tapas menu for 8 Oscar party. Time does not include overnight marination. Edited to reflect the lower amt of olive oil suggested Ingredients:
1 lb top round lamb, cut into bite-size pieces (one-inch pieces) |
1 cup olive oil (original says 2) |
1 pinch saffron |
1 tablespoon spanish smoked paprika |
1 tablespoon chopped mint |
1 minced garlic clove |
1 jalapeno peppers, finely diced (guindilla) or 1 dried chili (guindilla) |
1 tablespoon sherry wine vinegar |
1/2 cup lemon juice |
1 tablespoon ground cumin |
Directions:
1. Combine all marinade ingredients well.
2. Marinate lamb in Moruno marinade overnight in the refrigerator;.
3. skewer cubes and sear over medium heat for one minute on each side, or until desired doneness; serve with coarse sea salt.
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