Merguez (Lamb Sausages)

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These spicy sausages are usually grilled and eaten alongside couscous.

Ingredients

  • 3 pounds lean lamb, trimmed
  • 1 tablespoon salt
  • 1 1/2 tablespoons cumin
  • 2 teaspoons coarse ground black pepper
  • 1/4 cup paprika
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1/2 cup pomegranate juice
  • 1 1/2 tablespoons minced garlic
  • 1 teaspoon dry ginger
  • 1 teaspoon thyme leaves
  • Natural or vegetable casings

Instructions

Grind the lamb once through the medium (1/8-inch) plate of a meat grinder.

In a large bowl, mix together all remaining ingredients and add the meat, using your fingers to combine.

Attach the stuffing horn to your grinder and prepare the casings. Grind the mixture through the 1/8-inch plate again, through the stuffing horn and into the casings. Twist and tie the sausages into 5-inch lengths.

Lamb Tenderloin with Serrano-Mint Glaze

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This is a great idea for a Skewer Party, when you want your guests to be able to wander around, stay clean and look cool. Burgers and tacos are a two-handed operation, but skewers can be eaten with one. You can put a cocktail glass in your guest’s other hand!

Ingredients

  • 2 cups red wine vinegar

  • 2 cups white wine vinegar

  • 2 cups sugar

  • 2 serrano chiles, chopped

  • 1 cup fresh mint leaves

  • 2 (1-pound) lamb tenderloins, or 2 pounds lamb loin cut into

  • 1-inch pieces

  • 6-inch wooden skewers, soaked in cold water for at least 30 minutes

  • Olive oil

  • Salt and freshly ground black pepper

Instructions

Combine the vinegars and sugar in a medium saucepan (not aluminum or cast-iron) and bring to a boil. Boil until reduced to 1 cup. Let cool slightly, transfer to a blender, add the serrano chiles and mint, and process until smooth. Pour into a bowl.

Heat your grill to high. Set aside a few tablespoons of the glaze to use after cooking.

Spear 3 pieces of lamb onto each skewer, keeping them together at one end of the skewer (this will make them easier to hold). Brush

the lamb on both sides with oil and season with salt and pepper.

Grill the lamb, brushing with the glaze every minute or so, until medium-rare, 2 to 3 minutes on both sides.

Remove to a platter and brush with the reserved glaze. Let rest for 2 minutes before serving.

Grilled Lamb Chops with Mulberry Salsa

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Here’s a spicy treat and a good way to use up excess mulberries. Any number of commercial rubs work well for the lamb chops, or you can simply use red chile powder or hot paprika for the rub.

Ingredients

  • 4 thick lamb chops

  • Commercial rub of choice

  • 1 cup mulberries

  • 1 cup diced melon, such a cantaloupe

  • 2 serrano chiles, seeds and stems removed, minced

  • 1/2 cup diced red bell pepper

  • 1 medium onion, chopped fine

  • Juice of 1/2 lemon

  • 3 tablespoons vegetable oil

  • 1 tablespoon minced Italian parsley

  • 1 tablespoon minced cilantro

Instructions

Place the lamb chops on a plate and sprinkle with the rub. Press the rub into the meat and let stand for 1/2 hour.

In a bowl, combine the mulberries, melon, chiles, red bell pepper, onion, lemon juice, oil, parsley, and cilantro and mix well. Let stand for 15 minutes.

Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it. The internal temperature should be 150°F.

Place the lamb on a plate and top with the salsa.

Yield: 4 servings

Heat Scale: Mild

 

Pork Steak in Lambrequin for Two

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This recipe is from meat mistress Bojana Mirkovic, overall champion at the Leskovac Barbecue Festival. This was one of her winning meals. Lambrequin is lamb peritoneum, or stomach lining, used to wrap steak, pljeskavica, or liver before grilling it. It gives the meat an extraordinary flavor. Ask your butcher for it and hope that he doesn’t laugh at you!

Ingredients

  • 4 pork steaks, 4 ounces each

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon salt

  • 1 clove garlic, crushed

  • 4½ ounces bacon

  • 4½ ounces your favorite cheese

  • 4½ ounces chopped mushrooms

  • 4 medium pieces lambrequin (there is no real substitute, but you could use aluminum foil)

Instructions

Pound each steak until thin. Add pepper, salt, and garlic to the pounded. Cut the bacon and cheese into narrow strips and place them on the meat. Sprinkle the mushroom over the meat. Fold up each piece of meat and wrap it in the lambrequin. Grill the meat over a hot flame for about 5 minutes per side. Serve on warm plates.

Sawani (Lamb Shank Casserole with Cayenne)

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Typical of the Middle East, there are many variations on this dish, some with carrots instead of potatoes and some lacking tomatoes. Chopped fresh green chiles can be substituted for the cayenne if you wish.

Ingredients

  • 3 tablespoons olive oil

  • 2 pounds lamb shanks

  • 2 onions, sliced

  • 1 teaspoon ground cayenne, or more to taste

  • 2 cups lamb or beef stock

  • 2 tomatoes, peeled and chopped

  • 2 potatoes, diced

  • ½ cup sliced mushrooms

  • 1 cup wine

  • Salt and pepper to taste

  • Chopped Italian parsley leaves for garnish

Instructions

In a large saucepan, heat the olive oil and brown the lamb shanks. Add the onions and brown for 2 minutes. Add the cayenne and stock, transfer to a casserole dish, cover, and cook on low heat for 1 hour and fifteen minutes.

Add the tomatoes, potatoes, mushrooms, and wine and simmer, covered, for another hour, stirring occasionally. Add salt and pepper to taste just before serving and sprinkle with the parsley.