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  • Lamb Sticks With Lemon Ouzo Baste

  • 24 fresh rosemary sprigs
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  • 24 fresh rosemary sprigs
    2 boneless lamb loins
    2 tablespoons olive oil
    1 lemon
    6 plump garlic cloves, peeled and minced
    1/4 cup ouzo
    3 tablespoons honey
    Kosher salt, to taste
    Freshly ground black pepper, to taste
    1/2 cup crumbled feta cheese
    Preheat grill to high.
    Take 1 of the rosemary sprigs and peel away about 2 to 3 inches of leaves from bottom end. Reserve those leaves for marinade. Repeat with remaining sprigs. Place sprigs in a dish and cover with warm water for at least an hour.
    Slice the lamb into 1/2-inch-thick medallions to yield 24 total. Thread 1 medallion onto bottom end of a rosemary sprig. Repeat with all medallions and rosemary sprigs. Brush each slice of lamb on both sides with a little of the olive oil and set aside.
    To make basting sauce, zest the lemon and place in a bowl. Cut lemon in half and juice it. Add juice to zest. Coarsely chop reserved rosemary leaves (about 1 tablespoon) and add to juice.
    In a small saucepan, heat remaining oil over medium heat. Add the garlic and saute for 1 to 2 minutes, until tender. Remove from heat; add the ouzo, honey and lemon-rosemary mixture. Season to taste with the kosher salt and black pepper. Set aside.
    Season lamb sticks with salt and black pepper. Grill with lid open for about 1 to 2 minutes on 1 side. Turn sticks over and baste with reserved ouzo lemon baste. Remove from grill and garnish with the feta cheese.
    Makes 24.
    — Recipe from "Gastro Grilling: Fired-up Recipes to Grill Great Everyday Meals" by Ted Reader (Pintail, $25).
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