Lamb Kebabs with Pilaf & Coriander Cream

Début de l'été 2012
food and drink

BY: Marilyn Bentz-Crowley

Both the lamb and the coriander cream can be made earlier in the day and stashed in the refrigerator for later entertaining. Do dine regionally if possible by purchasing fresh Ontario lamb. Thick boneless pork chops are a delicious alternative for the lamb if you prefer.

2 to 2½ lbs (1 to 1.25 kg) boneless leg of lamb
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) honey
Finely grated zest of 1 lemon plus 1 tbsp (15 mL) juice
2 large garlic cloves, minced
1 tbsp (15 mL) ground coriander seeds
1 tbsp (15 mL) ground cumin seeds
1 tsp (5 mL) paprika
½ tsp (2 mL) salt
2 tbsp (30 mL) finely chopped fresh coriander leaves
8 bamboo skewers
1 large sweet red pepper

1 cup (250 mL) Greek yogurt
2 tbsp (30 mL) finely chopped fresh coriander leaves
1 tsp (5 mL) finely ground coriander seed
2 tbsp (30 mL) freshly squeezed lemon juice
½ tsp (2 mL) salt

1 tbsp (15 mL) olive oil
½ cup (125 mL) diced onion
1½ cups (375 mL) long-grain converted rice
½ tsp (2 mL) salt
3¼ to 3½ cups (810 to 875 mL) lower sodium chicken broth
2 tbsp (30 mL) finely chopped fresh coriander leaves

1 Removing fat and sinew, cut lamb into 1-inch (2.5-cm) cubes. Mix oil with honey, lemon zest and juice, garlic, ground coriander and cumin seeds, paprika and salt; stir in fresh coriander. Toss lamb with oil mixture until well coated; turn into a glass dish or heavy plastic storage bag. Cover and refrigerate at least 6 hours or up to a day.

2 Soak bamboo skewers in warm water for 15 or more minutes; drain. Seed pepper; cut into 1-inch (2.5-cm) cubes. Thread lamb pieces and occasionally a pepper piece onto skewers, tightly butting pieces against each other. Cover and refrigerate until ready to grill.

3 For cream, stir yogurt with fresh coriander, ground seed, lemon juice and salt. Turn into a serving dish; garnish with a sprig of fresh coriander. Cover and refrigerate.

4 For pilaf, heat oil in a medium saucepan over medium heat. Sauté onion 4 to 5 minutes or until transparent; stir in rice and salt. Add broth (for firmer rice use lesser amount of broth); bring to a boil. Cover and reduce heat to low; simmer 15 to 20 minutes. Fluff with a fork; stir in chopped coriander.

5 Meanwhile, heat barbecue on high until very hot. For medium-rare kebabs, grill for 3 to 4 minutes per side, turning 3 times, for a total of 9 to 12 minutes. Lamb should be richly browned on the outside and quite pink in the middle.

6 Heap hot rice onto plates; top with kebabs. Garnish with additional fresh coriander. Pass coriander cream.

Serves 6 to 8

What to Serve