Lamb Kebabs with Sweet Pepper Cucumber Raita

Disclaimer:  Lisa and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group

Los Angeles has been experiencing a bit of an endless summer the past couple years, so even a mild shift in the seasons, such as the sun setting later than usual, is somewhat exciting.  

With the nights becoming longer, we’ve been eating dinner on the patio more often; it's a simple thing that turns an otherwise ordinary evening into one that feels like an event. Lamb also has the ability to transform an average meal into a special one, without any added effort. 

This recipe for Lamb Kebabs below is a perfect way to introduce your grill to lamb this spring and summer. And this toolkit, developed by the Tri-Lamb Group has everything you need to know to put you on the path to grilling bliss.  

Aside from grilling season and dinners on the patio, what other things do you love about the warmer weather?

Lamb Kebabs with Sweet Pepper Cucumber Raita

These simple, yet flavorful lamb kebobs paired with raita are great for serving at a party or make for a fun dinner at home. 

Makes 4 kebabs

Ingredients:

1 lb ground lamb

1/2 large onion, finely diced

3 cloves garlic, minced

1.5 teaspoon Garam Masala spice mix*

2 teaspoons ground coriander seed

1 heaping tablespoon fresh cilantro, finely chopped

salt and pepper

3 tablespoon olive oil, divided

Raita:

1/2 cup plain yogurt

1/2 sweet pepper

4 " piece of cucumber, peeled

1 teaspoon fresh mint, finely chopped

Directions:

1. Preheat outdoor grill or set grill pan over medium heat.

2. In a small frying pan, heat 1 tablespoon of olive oil and sauté onions until deep golden brown. Add garlic and sauté about 1 minute until fragrant. Allow to cool slightly.

3. Place lamb, onion mixture, spices, fresh cilantro, salt and pepper in large bowl and gently fold together.

4. Divide mixture into 8 equal portions and form into oblong patties about 3 inches long.

5. Carefully slide onto skewers and brush liberally with remaining 2 tablespoons olive oil.

6. Lifting from the patties (rather than the skewers - the meat will be very tender) place onto hot grill or grill pan.

7. Cook for about 8 minutes, turning every 2 minutes, until browned on all sides and cooked through.

8. While kebabs are cooking, make raita by placing yogurt, sweet pepper, cucumber, and mint into food processor and whirl until almost smooth, but still slightly chunky.

9. Serve kebabs hot from the grill with cool raita for dipping.

* Garam Masala is an Indian spice mix that can be found in the spice isle of most grocery stores.

Enjoy, preferably with those you love.

Grilled Lamb Chops with Anchovy Butter

My mom says when she was little, her grandmother would set in the front porch swing in the afternoon and read cookbooks, just like she was reading a novel.  I think I must be a lot like Mamaw, because my favorite thing to do on a lazy afternoon is to curl up with a pile of cookbooks and food magazines, reading through each of the recipes and dog-earing the interesting ones.

With blogs and Instagram, my hobby can get a little out of control.  I can spend hours perusing blogs and food articles, envisioning meals and dinner parties.  Last week, this article in the New York Times caught my eye, for a roasted leg of lamb slathered in anchovy butter.  I decided to take that same concept and turn it into an easy weeknight meal, which is where this recipe was born.

I hate to admit it, but I don’t like anchovies.  I want to like them, because it feels like all true food lovers do.  And I’ll often order something with anchovies when I see it on a menu, thinking perhaps I just haven’t had the right anchovy yet.  But I never like them. 

Cooked anchovies, however, are another story.  Somehow, when they are cooked with butter or olive oil, garlic and red chile flakes, they transform into a salty, nutty, umami-rich flavor.  Even if you think you don’t like anchovies, you should try these lamb chops.

The recipe for the anchovy butter will make more than you need for the lamb chops.  (I used the leftover butter to make a simple pasta the next night.)  Just place the leftover butter on a piece of plastic wrap and roll it into a log.  You can store it in the refrigerator for a few days or in the freezer for a few months.  When you’re making pasta or something that would benefit from that flavor, just cut off a slice of the butter as you need it.  It would also be delicious melted on a steak. 

This recipe calls for lamb loin chops, but you can substitute rib chops if you’d rather.  Just a little bit of lamb packs a big flavor and nutrition punch.  Lamb is lean and a source of omega-3 fatty acids.  And did you know that a 3 ounce serving of lamb provides three times the amount of omega-3 fatty acid (ALA), compared to a serving of pumpkin seeds?  Served with a big salad, these lamb chops make for a quick, satisfying light dinner.  

I hope you enjoy these lamb chops, preferably shared with someone you love!

Grilled Lamb Chops with Anchovy Butter

Serves 4, with leftover anchovy butter

1 garlic clove

2 tablespoons rosemary, finely chopped

2 ounces anchovies, drained

½ cup unsalted butter, softened

Pinch of red pepper flakes

Zest of one lemon

4, 3 – 4 ounce lamb loin chops

Using a mortar and pestle, grind together the garlic and rosemary until the garlic is turned into a paste.  Add the anchovies and mash those into the garlic and rosemary paste until smooth.  Add the butter, red pepper flakes and lemon zest and stir together until thoroughly combined.  This can be done ahead of time.  See the notes in the blog post about other uses and storage for the anchovy butter. 

Remove the lamb chops from the refrigerator at least an hour before you are going to grill them.  This helps them to cook more evenly.  Take about one teaspoon of the anchovy butter and smear it on both sides of the lamb chops. 

Preheat a grill or grill pan to medium high heat.  Place the lamb chops on the grill and cook for about 3 minutes per side for rare or 4 minutes per side for medium rare.  Remove from the grill and let them rest for at least 10 minutes before serving.  If you like, you could serve them with an additional small pat of anchovy butter melting on top.  That is delicious.      

Disclaimer:  McKenzie and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group

Grilled Lamb with Raspberry Mint Sauce

I can not believe that I’ve lived in the United States for 10 and a half years. It’s strange to think that I’ve spent the majority of my adult life in California as I still feel so Canadian in my core.

And while I do have bursts of being homesick, missing my childhood friends and my family, I so appreciate how the world – through efficient travel and yes, even social media – has helped bridge the gap between my Canadian and Californian homes. 

So, in honor of St. Patrick’s Day today, I’m having a virtual celebration as I love how holidays connect people all over the world. Regardless of where you’re reading this on the globe, here’s a recipe for  Grilled Lamb with Raspberry Mint Sauce.

We busted out lamb for this celebration, because isn’t lamb just that? It’s celebratory. And if you’re feeling a little bit intimidated of cooking with lamb, I assure you, that there’s no need to be. You can even use the helpful cooking guide available here. And since grilling season is just around the corner, this recipe is good practice.

The Raspberry Mint Sauce adds a sweet, tart, cooling, and not to mention, nutritious, punch, as well. 

No matter which continent you're celebrating in, cheers to St. Patrick’s Day!

Grilled Lamb with Raspberry Mint Sauce

It doesn't get much easier than this simple recipe. Yet, as simple as it is to make, it's equally as impressive! Serve with roasted veggies and big green salad for a balanced meal.

Serves 2

Ingredients: 

½ lb. boneless lamb shoulder chops

Salt and Pepper

Sauce:

¼  cup red current jelly

3 tablespoons frozen raspberries

3 tablespoons red wine vinegar

Pinch sugar

1 teaspoon chopped fresh mint

Directions:

1. Heat grill or grill pan. 

2. Season lamb with salt and pepper. 

3. Heat sauce ingredients in small sauce pan over medium low heat, until the raspberries breakdown into a smooth sauce.

4. Grill lamb until desired doneness (about 3-4 minutes on each side for medium).

5. Slice lamb and serve with warm Raspberry Mint Sauce.

Disclaimer:  Lisa and I are consulting dietitians for the Tri-Lamb Group, Lean on Lamb and for the National Processed Raspberry Council.