Grilled Lamb Spiedini With Eggplant, Red Bell Pepper, And Arugula Salad
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 large
Garlic Cloves (finely chopped)4 tbsps
Olive Oil (divided)1 tbsp
Oregano (chopped fresh)1 tsp
Coarse Kosher Salt3 tbsps
Lemon Juice (fresh)1.5 tbsps
Capers (drained)Directions:
1
For lamb: Combine garlic, oil, and oregano in large bowl; whisk to blend
2
Add lamb, sprinkle with 1 teaspoon coarse salt and freshly ground black pepper, and toss to coat
3
Cover and chill 1 hour
4
DO AHEAD: Can be made 1 day ahead
5
Keep refrigerated, tossing occasionally
6
Combine garlic, oil, and oregano in large bowl; whisk to blend
7
Add lamb, sprinkle with 1 teaspoon coarse salt and freshly ground black pepper, and toss to coat
8
Cover and chill 1 hour
9
DO AHEAD: Can be made 1 day ahead
10
Keep refrigerated, tossing occasionally
11
For salad: Char peppers directly over gas flame or in broiler until blackened on all sides
12
Enclose in paper bag and steam 10 minutes
13
Peel, seed, and coarsely chop peppers
14
DO AHEAD: Can be made 1 day ahead
15
Wrap and chill
16
Place eggplant in large colander
17
Sprinkle with salt and toss to coat
18
Let stand 30 minutes
19
Rinse eggplant; drain well and pat dry
20
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat
21
Add eggplant to skillet and sauté until tender, about 5 minutes
22
Remove skillet from heat
23
Add lemon juice, capers, oregano, roasted peppers, and remaining 1 tablespoon oil to eggplant and toss to combine
24
Season to taste with salt and pepper
25
Transfer salad to large bowl
26
Prepare barbecue (medium-high heat)
27
Thread lamb cubes onto 6 long metal skewers, dividing equally
28
Grill lamb until cooked to desired doneness, turning skewers occasionally, about 10 minutes for medium-rare
29
Add arugula to eggplant salad and toss gently to combine
30
Serve lamb spiedini with salad alongside
31
Char peppers directly over gas flame or in broiler until blackened on all sides
32
Enclose in paper bag and steam 10 minutes
33
Peel, seed, and coarsely chop peppers
34
DO AHEAD: Can be made 1 day ahead
35
Wrap and chill
36
Place eggplant in large colander
37
Sprinkle with salt and toss to coat
38
Let stand 30 minutes
39
Rinse eggplant; drain well and pat dry
40
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat
41
Add eggplant to skillet and sauté until tender, about 5 minutes
42
Remove skillet from heat
43
Add lemon juice, capers, oregano, roasted peppers, and remaining 1 tablespoon oil to eggplant and toss to combine
44
Season to taste with salt and pepper
45
Transfer salad to large bowl
46
Prepare barbecue (medium-high heat)
47
Thread lamb cubes onto 6 long metal skewers, dividing equally
48
Grill lamb until cooked to desired doneness, turning skewers occasionally, about 10 minutes for medium-rare
49
Add arugula to eggplant salad and toss gently to combine
50
Serve lamb spiedini with salad alongside