SPICY LAMB SKEWERS

Spicy Lamb Skewers image

Provided by Jacqueline Randall @vcf847

Number Of Ingredients 14

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3/4 cup(s) olive oil, extra virgin
1/3 cup(s) lime juice,fresh
2 tablespoon(s) lemon zest, grated
6 clove(s) garlic,minced
1 tablespoon(s) cumin seeds
1 tablespoon(s) chili powder
1 tablespoon(s) curry powder
- kosher salt
1 teaspoon(s) cayenne pepper
- black pepper freshly ground
2 - jalapenos, fresh,minced
3 pound(s) boneless lamb loin orwell-trimmed leg, cut into 1 inch cubes
1 pound(s) fresh long bean or green,trimmed and cut or not
2 teaspoon(s) unsalted butter

Steps:

Put 12 wooden skewers in a pan of water to soak for at least 20 minutes. To prepare the lamb marinade, whisk together ½ cup of olive oil, lime juice, lemon zest, garlic, cumin, chili powder, curry powder, 2 teaspoons salt, cayenne, ¼ teaspoon black pepper, and jalapenos in a medium bowl. Taste and adjust salt, pepper, cayenne, and lime juice. Put lamb cubes and marinade into a large glass baking dish and toss, rubbing marinade all over lamb. Thread 4 to 5 pieces of lamb onto each skewer. Place skewers into baking dish, cover with plastic wrap, and refrigerate for at least 1 and up to 4 hours. While lamb marinates, preheat a grill or broiler to medium-hot and prepare beans. Sauté beans in remaining ¼ cup olive oil in a large skillet over medium-high heat, stirring frequently, until they are tender and begin to blister. Stir in butter, 1 teaspoon salt, and ¼ teaspoon black pepper. When butter just begins to brown, transfer beans to a warm serving platter and drape with foil. Grill lamb, turning skewers every few minutes, until medium rare (internal temperature of 130 degrees), about 6 minutes. (Alternately, skewers can be broiled until medium rare.) Transfer skewers to a plate and let stand for 5 minutes. To serve, place long beans to the side, and lay skewers across them. From Without Reservations by Joey Altman Total Servings: 12