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Grilled Lamb Skewers with Carrots, Feta, and Mint

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Today’s recipe is Grilled Lamb Skewers with Carrots, Feta and Mint. The lamb and the carrots need to be prepared the day before you grill. The marinade for the meat is simple, featuring whole grain mustard, garlic and thyme, and the carrots are covered in a spice blend after being cooked gently. The vegetables are arranged on a platter; the grilled lamb is placed on top and then covered with the mint-feta mixture. Healthy and joyous eating!

Grilled Lamb Skewers with Carrots, Feta, and Mint (Recipe courtesy Paul Kahan)

Ingredients:

Lamb

  • ½ cup dry white wine
  • ½ cup olive oil
  • 8 garlic cloves, minced
  • 4 teaspoons kosher salt
  • 4 teaspoons sugar
  • 4 teaspoons whole grain mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons crushed red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 2 pounds trimmed leg of lamb, cut into 1” cubes

Carrots

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Pinch of ground cinnamon
  • 3 bunches baby carrots (about 3/4 lb.), trimmed, peeled
  • Kosher salt and freshly ground black pepper

Assembly

  • ½ cup coarsely torn fresh mint leaves
  • ½ cup crumbled feta
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • Kosher salt and freshly ground black pepper

Preparation:

Lamb: Whisk ingredients, except lamb, in a bowl to blend well. Add lamb to bowl and toss to coat. Cover and chill for at least 4 hours.

Carrots: Whisk first 6 ingredients in a bowl to blend; set marinade aside. Cut any carrots longer than 3" in half lengthwise on a diagonal. Cook carrots in a large pot of boiling salted water until crisp-tender, 4-5 minutes. Drain. Transfer carrots to a large bowl of ice water to cool. Drain and pat dry.

Add carrots to spice blend; season with salt and pepper; toss to coat. Cover and chill for at least 4 hours.

Assembly: Arrange carrots on a large platter; set aside. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Thread lamb onto skewers. Grill lamb, turning every 1-2 minutes, until lamb is cooked to desired doneness, 7-8 minutes for medium-rare to medium. Lay skewers over carrots and let lamb rest for 5 minutes.

Toss mint, feta, lemon juice, and oil in a small bowl. Season with salt and pepper. Spoon mint-feta mixture evenly over lamb and carrots.

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