Celebrate Dad with lamb brochettes on Father’s Day
Sometimes it’s hard to come up with a novel dish to celebrate Dad on his day. My dad loved lamb, and this recipe was always a standout for him and our family. Cooling minted yogurt sauce, an Indian staple condiment, functions as both a marinade that tenderizes the meat and a crunchy, refreshing sauce to serve on the side.
Something wonderful happens to the meat as it grills on an outdoor fire: The orange, cumin and yogurt come together to lightly caramelize the meat. Metal skewers are preferred here, because the meat needs a sturdy skewer to keep it from slipping. Lamb, particularly American Lamb, has become very expensive. While American is my choice for its refined flavor, New Zealand lamb will work nicely here.
The complementary tomato-mint bulgur suggested here is lovely as a bed for the lamb. Bulgur is wheat that has been steamed and then dried before being ground or crushed, which is why it cooks so quickly. Don’t mistake bulgur for cracked wheat, which has an entirely different texture.
This grain dish gives the heavy-textured bulgur grain a fresh, light style.
seasoning.
2. Place the meat in a medium nonaluminum bowl and pour over cup of marinade, mixing well so that all the pieces of meat are well coated. Reserve the remaining sauce. Marinate ½-4 hours in the refrigerator.
3. Place the lamb on metal skewers. Preheat the broiler or prepare the barbecue for medium-heat grilling. Cook the brochettes, turning them a few times and basting with the marinade until the meat is browned and cooked as desired, about 15 to 20 minutes.
4. Add the chopped cucumber to the remaining sauce and mix together.
5. Place the brochettes on serving plates and pass the remaining minted yogurt sauce.
heat. Add the onion, and saute for 5 minutes or until it has softened. Add the bulgur to the skillet and toast it for 2 to 3 minutes, stirring frequently.
2. Add the stock and bring the mixture to a boil. Reduce the heat, cover, and cook over low heat for 12 to 15 minutes or until all liquid is absorbed.
3. Remove the bulgur from heat and add the mint and tomatoes, blending carefully so that the tomato pieces stay whole. Add the salt and pepper and taste for seasoning. Garnish with mint sprigs and serve immediately.