Best Spring Lamb Skewers With Lightly Pickled Allotment Salad Recipes

SLOW-ROASTED SPRING LAMB SHOULDER WITH SPRING ONION AND FAVA BEAN SALAD

Slow-Roasted Spring Lamb Shoulder with Spring Onion and Fava Bean Salad image

Celebrate the fresh flavors of spring with this seasonal menu from chef Shea Gallante. Perfect for Easter, this dish tastes even better when prepared a day in advance.

Provided by Martha Stewart

Number Of Ingredients 23

Ingredients

1/2 cup canola oil
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon paprika
1/2 teaspoon ground fennel seed
Coarse salt and freshly ground black pepper
1 (5- to 7-pound) bone-in lamb shoulder
3 spring onions, trimmed and sliced crosswise, white and light green parts only or 1 head garlic, halved horizontally, cloves separated
2 sprigs fresh rosemary
3 red onions, sliced
2 ribs celery, cut crosswise into 1-inch pieces
1 large carrot, sliced
6 ounces homemade or store-bought low-sodium beef stock
6 sprigs fresh thyme
1/4 cup sun-dried tomatoes (not oil-packed)
2 tablespoons canola oil
1 pound mixed spring onions, such as bulb, red, golden, or ramps, trimmed and cut uniformly
1 teaspoon honey
1/2 cup homemade or store-bought low-sodium vegetable stock
1 tablespoon champagne vinegar
2 tablespoons olive oil
1 shallot, minced
2 cups fresh shelled fava beans
1 tablespoon thinly sliced fresh mint leaves

Steps:

Make the lamb: Preheat oven to 400 degrees.
In a small bowl, mix together 1/4 cup oil with nutmeg, paprika, and fennel. Rub lamb all over with spice mixture and season with salt and pepper. Heat remaining 1/4 cup oil in a large Dutch oven or roasting pan over high heat. Add lamb and cook, turning on all sides, until seared.
Remove lamb from pan. Make small incisions in lamb, about 2 inches apart; alternate tucking spring onion slices or garlic cloves and rosemary into incisions. Place remaining spring onion slices or garlic cloves, onions, celery, and carrots in roasting pan and set lamb on vegetables. Add beef stock and thyme to pan and bring to a boil over medium-high heat; cover tightly with parchment paper-lined aluminum foil. Transfer to oven and cook 5 to 10 minutes; reduce heat to 300 degrees. Cook until lamb is tender and pulling away from the bone, 3 1/2 to 4 hours. Remove from oven and let stand in pan for 2 hours.
Remove lamb from pan and carefully remove bone, leaving as much meat in one piece as possible. Strain cooking liquid and set aside; discard solids.
Make the salad: Meanwhile, preheat oven to 350 degrees. Place sun-dried tomatoes in a small bowl and add enough water to cover; let stand until rehydrated, about 10 minutes. Drain, finely chop, and set aside.
Heat canola oil in a medium ovenproof skillet over medium high heat. Add onions and cook until charred. Add honey and cook until onions are caramelized, about 2 minutes. Add vegetable stock and vinegar to deglaze. Transfer to oven and cook until just tender, 10 to 20 minutes. Transfer to a medium bowl.
Meanwhile, heat olive oil in another medium skillet over medium-high heat. Add shallot and cook, stirring, until soft and translucent. Add fava beans and cook, stirring, until tender, 3 to 4 minutes. Stir in sun-dried tomatoes and remove from heat. Add to bowl with onions; add mint and season with salt and pepper. Serve with lamb and reserved strained cooking liquid.

LAMB AND OLIVE SKEWERS WITH CUCUMBER SALAD

Lamb and Olive Skewers with Cucumber Salad image

Provided by Sandra Lee

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
1/4 cup flat-leaf parsley, freshly chopped
1 teaspoon garam masala
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean lamb meat, cut in 1-inch cubes
16 garlic stuffed green olives
16 cherry tomatoes
4 pita pocket bread, for serving
Cucumber Salad, recipe follows
Store-bought tzatziki sauce, for serving
1 large cucumber, peeled and diced into 1/4-inch cubes
1 medium onion, diced
1/4 cup feta cheese, crumbled
3 tablespoons zesty Italian dressing
Salt and freshly ground black pepper

Steps:

Light broiler. Line a baking sheet with foil and set aside.
In a medium bowl, combine oil, parsley, garam marsala, garlic salt, pepper, and cubed lamb, mix thoroughly to coat all lamb cubes.
To make skewers, alternate lamb, tomato and olives. Finish with a piece of lamb so that there are 3 cubes of lamb per skewer. Place skewers on prepared baking sheet. Broil 4 to 6 inches from heat source for 2 minutes per side for 8 total minutes.
Serve skewers hot with pita bread, Cucumber Salad and tzatziki sauce.
Serving Ideas: Rosemary skewers would be fantastic with these kebabs. Be sure to wrap exposed rosemary leaves with foil to keep from burning.
In a medium bowl combine all ingredients and toss to combine. Serve with lamb skewers.