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Market Fresh Lamb Kabobs

May 7, 2009

April = beautiful, 90+ degree weather

May = sad, gloomy, cloudy, wet miserable weather that makes me want to hide until summer.

I miss when Philly had “seasons” instead of these stupid tease-y blips of what season it is. This weather makes me whiny.

Fo’ reals.

And as much fun as it is to listen to me whine, there’s been some good comfort-food meals going on in my house.

With that in mind, yesterday kind of rocked. Totally rocked, actually. We had scones, some Monsters V Aliens in A.Ma.Zing 3D, and lamb kabobs.

This is kind of quickly becoming standard around our house – lucky ass husband. First, because its the cheapest lamb meat to buy (the stew cubes, or whatever they calls it), it’s quick to marinate (and since I never really plan meals, that’s kind of a big plus), and ditto for cooking fast.

I’ve been having fun with the marinades lately, though, and did this one before we hit up the movie so it would actually have some soaking time, then finished putting dinner together post-movie. Yes, we ate at about 9p again, but we’re kind of use to that. And popcorn makes a good appetizer.

Herbs from my garden – rosemary & thyme – plus red onion and some cognac.
Hmmm, will need to buy more cognac.

After a few hours of sitting in the marinade, and then soaking the skewers in water for a little bit to keep them from charring (this is an important step – because wooden skewers do like to combust …perhaps I found this out from personal experience), I threaded the lamb cubes between red onions and preheated the broiler.

Even turning the skewers a few times every few minutes, these guys only take about 10 minutes to get to medium – which is where we like to get it to. And 10 minutes is enjoy time to quickly steam some broccoli and then saute it with garlic and leave over (from the skewers) red onion, and any left over herbs. I throw in a few pats of butter, some salt, and a splash of white wine to bring up the flavor.

Market Fresh Lamb Kabobs with garlic-y broccoli
Serves 2

1 spring rosemary
1 tblsp thyme
1 tblsp grated fresh ginger
2 tblsp cognac
1/4 cup olive oil

2-4 skewers, depending on length
1 lb lamb cubes
1 red onion, quartered

Whisk first five ingredients together in a large, no reactive bowl. Add lamb cubes and mix to coat the lamb. Cover and place in fridge to marinate for at least an hour.

Preheat broiler and broiler pan. When ready to put skewers together, soak wooden skewers in water. Thread cubes and chunks of red onion onto skewers, alternating between the two. Place on broiler pan, turning every few 3 minutes until done (to get all sides and red onions cooked evenly). Remove from broiler and tent with foil to keep heated and allow the juices to redistribute.

2 crowns
2 cloves garlic, diced
red onion (the rest of whatever wasn’t used for the skewers)
3 tblsp white wine
2 tblsp butter (cut into several squares)
salt to taste

Steam the broccoli until very green and tender. Strain and add to a saute pan or wok with a little bit of olive oil. Add garlic and red onion and saute for a minute or until garlic begins to brown. Slowly add butter, and stir to coat. Once butter is fully melted, add white wine and continue to stir. Salt to taste.

Remove from heat and serve with lamb.

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