I’m sure hoping you’ll sit up and take notice and give this one a try very soon. And preferably on a work week evening for a quick easy meal that just happens to end up on your plate as restaurant-quality delicious. Now that’s a treat that deserves a standing ovation.
For the last couple of weeks, I’ve been buying those plastic clam shells of organic baby arugula from Whole Foods, tossing it with a lemony vinaigrette and placing about any type of lean meat on top for a delicious healthy weeknight dinner. It makes such an easy and healthy side dish. One clam shell lasts the week for the two of us. To quote one of my favorite celebrity chefs .. “How easy is that?”
To make things even easier, a few weeks ago my good friend Vickie in Montana sent me a gift of these wonderful Boyajian infused oils . I’ve been having more fun with these than Rick Bayless has with a taco shell. Just toss EVOO, some rice vinegar and a couple drops of one of these oils and you’ve got a delicious flavoring for an endless list of dishes. It works great when you don’t have a fresh lemon or lime on the counter, or even if you do (wink). Something about these oils adds such a beautiful and rich citrusy flavor that I’m finding I can’t resist them.
Back to the recipe. Just picture a bite of tender lamb that’s been drizzled with a creamy lemony vinaigrette, topped with crumbles of full-bodied and savory blue cheese, and some crisp sweet onion and peppery arugula all in your mouth at the same time. ::::sigh. And as I said, easy enough for a weeknight meal and elegant enough for guests. Let’s take a look.
Broiled Lamb Skewers with Baby Arugula and Creamy Lemon Vinaigrette
2 Tbsp fresh lemon juice (In this case I used two generous drops of that wonderful lemon oil)
2 tsp sour cream
1 small clove garlic, minced
1/4 cup plus 1 Tbsp extra-virgin olive oil
3/4 lb boneless lamb shoulder chops or lamb leg steaks, cut into 1-inch cubes
Coarsely ground black pepper
4 oz baby arugula (about 4 cups)
1/2 cup very thinly sliced Vidalia or Sweet Texas Onion
1/4 cup crumbled blue cheese (room temperature)
Position an oven rack 4 inches from the broiler element and heat the broiler to high.
In a small bowl, combine the lemon juice (or oil), sour cream, garlic, and a pinch of salt. Slowly whisk in 1/4 cup olive oil.
If using bamboo skewers, soak them in water for 30 minutes before threading them
In a medium bowl, combine the lamb with the 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss to coat evenly. Thread the lamb onto four small (8-inch) bamboo or metal skewers.
Put the skewers on a broiler pan and broil the lamb, flipping once, until browned on the outside but still pink inside (medium done), 2 to 4 minutes per side.
Transfer the skewers to a small, shallow baking dish. Whisk the vinaigrette to recombine and pour 3 Tbsp over the skewers, turning to coat.
In a medium bowl, toss the arugula and onion with enough of the remaining vinaigrette to lightly coat (you may not need it all). Season with salt and pepper to taste. Pile the greens on two plates, top each salad with two lamb skewers, sprinkle with the cheese, and serve immediately. (Inspired by Fine Cooking)
Lamb Kabobs with Arugula and Creamy Lemon Vinaigrette…It’s What’s For Dinner.
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