Fishing Lake Champlain - Grilled Lamb at the Shootout("Lambdogs")

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Dec 26, 2009, 10:23pm

Fishing Lake Champlain :: General :: Recipes :: Grilled Lamb at the Shootout("Lambdogs")

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Topic: Grilled Lamb at the Shootout("Lambdogs") (Read 86 times)

ghostball (Dave W.)
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Grilled Lamb at the Shootout("Lambdogs")
« Thread Started on Nov 3, 2009, 11:14pm »

Here you go! This is sort of what I did on Sunday, but it I don't follow a recipe anymore. So they are never the same twice. You can use beef or pork with this idea. It is all good.

Lamb Kofta

1 lb. lamb (I used a boneless leg o lamb)
1/2 cup onion
1 Garlic clove
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste

Put everything but the lamb into a food processor and buzz them until they are nearly liquid. If you have a meat grinder, grind the lamb once. Otherwise you can do the whole thing in the food processor a little at a time. You want the meat to be almost a paste. Leave some of the fat in for moisture and flavor. Blend it all together as evenly as possible, put it in a plastic bag and let it sit in the fridge for a few hours. A day is not too much. Press around scewers or not. They are best grilled, but can be done in a skillet

Mint Yogurt Sauce

8 ounces plain whole-milk yogurt, preferably Greek-style
3 tablespoons finely chopped fresh mint
1 1/2 teaspoons fresh lemon juice
1 small garlic clove, minced

Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.

Eat them like we did at the Shootout or stuff them into a pita pocket with some chopped lettuce. I forgot the pita and the lettuce.

Enjoy!

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