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Pepper-Crusted Lamb Kabobs with Tomatillos and Eggplant
Jamie Purviance
Fuel Type:
- Serves 4
Ingredients
Instructions
the Ingredients
Vinaigrette
- ¼ cup extra-virgin olive oil
- ½ cup finely chopped shallots
- 1 garlic clove, minced
- ⅓ cup plus 1 tablespoon chicken broth
- ¼ cup balsamic vinegar
- 2 teaspoons ground coriander seed
- 1 teaspoon chopped fresh Italian parsley leaves
- ½ teaspoon chopped fresh thyme leaves
- ½ teaspoon chopped fresh rosemary leaves
- Kosher salt
- Freshly ground black pepper
- 1 boneless leg of lamb, about 1 pound, trimmed of excess fat, cut into 1½-inch cubes
- 1 tablespoon coarsely crushed pink peppercorns
- 1 tablespoon coarsely crushed black peppercorns
- 4 slices bacon, cut crosswise in half
- 1 small globe eggplant, cut into 1½-inch cubes
- 3 medium tomatillos, husked, rinsed, quartered, and seeded
- Extra-virgin olive oil
Special Equipment
- 4 metal or bamboo skewers
Pellet Flavors
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Instructions
- In a medium skillet over medium heat on the stove, warm the oil. Add the shallots and garlic and cook until softened, about 1 minute, stirring occasionally. Add the remaining vinaigrette ingredients and mix well. If desired, to fully incorporate the flavors, let the vinaigrette sit at room temperature for 1 hour. Season with salt and pepper.
Related Grill Skills
- Mincing Garlic
- Chopping Parsley
- Chopping Thyme
- Chopping Rosemary
- If using bamboo skewers, soak them in water for at least 30 minutes.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).Prepare the grill for cooking over medium heat (400°F).
- In a medium bowl toss the lamb cubes with the crushed peppercorns. Wrap each bacon strip around one or two cubes of eggplant. Skewer the kabobs by alternating cubes of pepper-crusted lamb, eggplant with bacon, and tomatillos. Lightly brush the kabobs with oil.
- Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the bacon is fully cooked and the lamb is medium rare, about 8 minutes, turning three or four times. Remove the kabobs from the grill and let rest for 3 to 5 minutes.Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the bacon is fully cooked and the lamb is 125°F for medium rare (or until cooked to your desired doneness), about 8 minutes, turning three or four times. Remove the kabobs from the grill and let rest for 3 to 5 minutes.Brush the cooking grates clean. Grill the kabobs over medium heat, with the lid closed, until the bacon is fully cooked and the lamb is 125°F for medium rare (or until cooked to your desired doneness), about 8 minutes, turning three or four times. Remove the kabobs from the grill and let rest for 3 to 5 minutes.
- Warm the vinaigrette over low heat on the stove. Place the kabobs on a platter, drizzle with the vinaigrette, and serve with rice pilaf, if desired.
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