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Pepper-Crusted Lamb Kabobs with Tomatillos and Eggplant
An invigorating spectrum of flavors tantalize all the senses in
this special kabob recipe. A warm coriander vinaigrette pulls it all
together deliciously.
For the coriander vinaigrette:
1/4
cup olive oil
3
shallots, finely diced
1
clove of garlic, minced
6
tablespoons chicken broth
1/4
cup balsamic vinegar
2
teaspoons ground coriander seeds
1
teaspoon fresh parsley, chopped
1/2
teaspoon fresh thyme, chopped
1/2
teaspoon fresh rosemary, chopped
Salt and pepper
For the kabobs:
1
small eggplant (about 6 oz), cut into
1- inch cubes
Salt
1
pound lamb (from the leg) cut into 2-inch cubes
1
tablespoon coarsely crushed pink peppercorns
1
tablespoon coarsely crushed black peppercorns
4 to 5
slices of lean bacon, cut in half crosswise
3
tomatillos, seeded and quartered
Salt and pepper
4
12-inch wooden skewers, soaked in water for 30 minutes
Oil for brushing skewers
To make the vinaigrette: In a medium sauté pan, heat oil. Sauté shallots
and garlic in oil for 1 minute. Add chicken broth, balsamic vinegar,
coriander, parsley, thyme, and rosemary. Mix well. Adjust seasoning with
salt and pepper to taste and set aside for 1 hour to blend flavors.
To make the kabobs: Lightly salt cubed eggplant and place in a colander
set over a plate. Set aside for 1 hour to draw out the bitter juices.
Rinse well and place on paper towels to dry.
In a medium bowl, toss cubed lamb with crushed peppercorns. Wrap each
bacon strip around one or two cubes of eggplant until all the eggplant
and bacon is used. Skewer kabobs by alternating crusted lamb, eggplant
with bacon, then tomatillos. Brush skewers lightly with oil and place
in center of cooking grate. Grill for 6 minutes or until bacon is fully
cooked, turning every 1 1/2 minutes during cooking time. Meanwhile, warm
vinaigrette over low heat. Place kabobs on a platter, drizzle with warm
vinaigrette, and serve with rice pilaf.
Makes 4 servings.
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