Grilled Lamb Skewers with Salted Herbs
A recipe that has been shared with us many times since this summer. Those who have tried it are unanimous: it’s excellent!
For ground lamb, Bergerie de La Colline (for people in La Mitis and surrounding areas).
To see the video and the complete recipe: ⇒ HERE
Preparation
15 min
Cooking
12 min
Servings
4
Ingredients
Lamb
- 600g ground lamb
- 2 tbsp (30ml) Salted Herbs from Bas-du-Fleuve
- 2 cloves garlic, minced
- 1/2 lemon (zest only)
- 1 tbsp (15ml) Dijon mustard
- 3 tbsp (45ml) crushed pistachios
- 1 tbsp (15ml) camelina oil
Dressing
- 1/2 cup (125ml) grapeseed oil
- 1 tbsp Dijon mustard
- 1 tbsp (15ml) maple syrup
- 3 tbsp (45ml) cider vinegar
- 3 tbsp (45ml) fresh cilantro
- 6 mint leaves
- 1 clove garlic, minced
- Salt and pepper
Garnish
- 4 heirloom tomatoes
- 2 fresh mozzarella
- 12 basil leaves
- 1/2 cup (125ml) crushed pistachios
- 1/4 cup (60ml) fried shallots
Preparation
- Preheat the BBQ to high heat while keeping an indirect cooking zone.
- Mix the meat with the salted herbs, lemon zest, pistachios, mustard, and garlic. Then form 8 meat logs and thread them onto skewers. Lightly brush the meat with camelina oil.
- Grill the lamb skewers on the BBQ for 7 to 9 minutes or until the meat is slightly pink.
- For the dressing, using an immersion blender, blend the ingredients and season well with salt and pepper. Set aside.
- Cut the heirloom tomatoes into wedges and season with dressing, salt, and pepper. Arrange them on the plates. Break up the fresh cheese and place it on the tomatoes. Drizzle the dressing over the cheese and garnish the top with basil leaves and pistachios. Decorate with a few flowers and garnish with the lamb skewers.
