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Family Cookbook
Summer 2012 Lamb/Carrots
source Bon Appetite - July 2012
Note: I tried it with Rainbow Crisp carrots and loved the look; tasted the same. To keep the carrots color sharp, I blanched each color separately.

Required Ingredients

½Cupdry white wine
½Cupolive oil
Cloveminced garlic
Teaspoonkosher salt
Teaspoonwhole grain mustard
Tablespoonchopped fresh thyme leaves
Teaspooncrushed red pepper flakes
½Teaspoonfreshly ground black pepper
Poundtrimmed boneless leg of lamb cut in 1" cubes
Tablespoonolive oil
Tablespoonfresh lemon juice
½Teaspoonground coriander
½Teaspoonground cumin
½Teaspoonsmoked paprika
¼Teaspoonground cinnamon
¾Poundbaby carrots peeled and trimmed
Kosher salt and freshly ground black pepper
½Cupcoarsely torn fresh mint leaves
½Cupcrumbled feta
Teaspoonfresh lemon juice
Teaspoonolive oil
Kosher salt and freshly ground black pepper

Preparation Instructions

  1. Soak bamboo skewers at least and hour.
  2. Whisk all of the lamb ingredients except lamb to blend well. Add lamb and toss to coat. Cover and chill, tossing occasionally for at least 4 h ours or overnight.
  3. Whisk first 6 ingredients to blend and set aside. Cut any carrots longer than 3" in half lengthwise on a diagonal. Cook carrots in batches in a large pot of boiling salted water until crisp-tender, 4-5 minutes (a bit more at altitude) Drain and transfer into ice water to cool. Drain and pat dry. Add to the carrot marinade and toss to coat and let lit for at least 4 hours or ovenight.
  4. Thread lamb onto skewers. Grill over med-hot fire 7-8 minutes or until desired doneness, turning every one to two minutes.
  5. Arrange carrots on a platter. Remove the lamb from the skewers and place over the carrots. Wisk the mint, feta, lemon juice and olive oil together and add salt and pepper to taste. Spoon the mint/feta sauce over the lamb.