Advertisement

Lamb on skewers with mint marmalade

Time 25 minutes
Yields Serves 8
Lamb on skewers with mint marmalade
1

Simmer the vinegar, raisins, dates and honey in a small saucepan over medium heat until the raisins are soft, 2 to 3 minutes. Let cool to room temperature.

2

Puree this mixture, along with the pine nuts and cheese, in a food processor until smooth. Add the mint leaves and pulse until minced. Slowly add the oil and continue blending until smooth. (Makes 1/2 cup.)

3

Toss the lamb cubes with half of the mint marmalade in a large bowl. Cover with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. Put the remaining marmalade in a small serving bowl and season to taste with salt and pepper. Cover and refrigerate.

4

Heat the grill or broiler. Liberally sprinkle the lamb with salt and pepper. Place 2 lamb cubes on each wooden skewer and grill or broil until the lamb reaches the desired doneness, about 2 minutes per side for medium rare.

5

Serve with the reserved marmalade on the side.

From “The Philosopher’s Kitchen” by Francine Segan. This sauce recipe is one of more than 100 such accompaniments for grilled meats listed by the Roman gourmet Apicius; it may also be served with grilled vegetables, fish and chicken. We have doubled the author’s published cooking time to 8 minutes total for medium rare.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.