LAMB AND KALA­MATA SAUSAGES WITH MINTED TOMATO SAUCE

The Palm Beach Post - - THE SPREAD -

Use co­conut aminos (avail­able at Whole Foods or on the in­ter­net) to sea­son the dip­ping sauce if you are avoid­ing soy. Serve the ke­babs with bas­mati rice, or try cau­li­flower rice sauteed with gar­lic, cumin, salt and crushed red pep­per flakes.

2 ta­ble­spoons olive oil 1 medium leek, trimmed, halved, rinsed, chopped

1 can (28 ounces) un­salted crushed toma­toes, undrained 4 cloves gar­lic, crushed 3 ta­ble­spoons co­conut aminos or 1 or 2 ta­ble­spoons soy sauce ¾ tea­spoon ground

cumin

¼ tea­spoon crushed red

pep­per flakes 1 ta­ble­spoon chopped

fresh mint

Salt

1 egg

½ cup panko

bread­crumbs, see note 1/3 cup finely chopped

pit­ted Kala­mata olives 2 ta­ble­spoons chopped

fresh pars­ley Finely grated zest of half

a lemon

1 pound ground lamb

1. Im­merse six 12-inch long bam­boo or wooden skew­ers in a dish full of wa­ter; let soak about 20 min­utes.

Mean­while, heat a large non­stick skil­let over medium heat. Add the oil and leek. Cook and stir un­til leek is soft­ened and a bit golden on the edges, about 4 min­utes. Re­move from heat; trans­fer half of the leek to a bowl.

Add the toma­toes to the leek re­main­ing in the skil­let. Put over medium heat, and stir in half of the gar­lic, the co­conut aminos (or soy), cumin and red pep­per flakes. Sim­mer un­til thick­ened to the con­sis­tency of ketchup, about 10 min­utes. Re­move from heat. Stir in mint, taste for sea­son­ing, adding salt as needed. Cool.

Stir egg, bread­crumbs, olives, pars­ley, re­main­ing gar­lic, lemon zest, lamb and 1 tea­spoon salt into the leek in the bowl. Use clean hands to mix lightly un­til mix­ture is ho­moge­nous. Shape about 1/4 cup of the meat mix­ture into a log about 1 inch in di­am­e­ter and 3 inches long. Re­peat to make 12 sausage logs. Run a skewer through the long ends of the logs, put­ting 2 on each skewer. Place the skew­ers on an oiled per­fo­rated broiler pan or rack set over a bak­ing sheet. (Un­cooked sausages can be re­frig­er­ated up to sev­eral hours.)

Heat oven to 400 de­grees on con­vec­tion or 425 de­grees con­ven­tional. Cook skew­ered sausages, turn­ing once, un­til the juices run clear, about 15 min­utes. Trans­fer to a serv­ing plat­ter. Serve hot with the tomato sauce on the side for dip­ping.

Note: If de­sired, sub­sti­tute gluten-free old-fash­ioned oats for the bread­crumbs. Sim­ply put the oats into a food pro­ces­sor and process with on/off turns to chop them finely be­fore us­ing.

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