Photograph: Tyllie Barbosa
Betsy Simson, the owner and director of Corner Cooks in Winnetka (507 Chestnut St.; 847-441-0134, http://www.cornercooks.com/), says her store, which is a properly upscale gourmet-to-go and catering operation, most frequently makes these lamb kebabs as a passed hors d’oeuvre. That’s a nifty idea for your next party, but you can turn this lamb recipe into a stunning spring entrée by using rosemary sprigs as skewers and throwing in some couscous or rice pilaf on the side. Drizzle liberally with the vibrant green chimichurri sauce, which would work equally well on a steak.
Corner Cooks’ Garlic Lamb Kebabs with Chimichurri (Serves 4)
1 pound lamb, preferably from the leg, cut into one-inch cubes
For the marinade:
- 2 tablespoons chopped mint
- 1 tablespoon chopped rosemary
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- 1/2 teaspoon pepper
- 1 scant teaspoon salt
- Mix together the marinade ingredients and pour over the lamb cubes.
- Marinate in the refrigerator for at least 6 hours, or overnight.
- Skewer and grill to desired doneness, either outside or on the stovetop using a cast-iron grill pan.
For the chimichurri:
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 2 tablespoons fresh oregano leaves
- 3/4 cup parsley leaves, packed
- 3/4 cup cilantro leaves, packed
- 1 tablespoon honey
- 1 jalapeño (optional), including seeds if you like it hot
- Salt and pepper to taste
- 3/4 cup extra virgin olive oil
- Place ingredients in blender and blend until just smooth but not to a purée.
- Adjust seasoning and honey to taste. (Makes about 1 cup of sauce, which keeps for a week in the refrigerator.)