mitchell family cookbook

Family Cookbook

recipes

Summer 2012 Lamb/Carrots

source Bon Appetite - July 2012

Note: I tried it with Rainbow Crisp carrots and loved the look; tasted the same. To keep the carrots color sharp, I blanched each color separately.

		LAMB
½	Cup	dry white wine
½	Cup	olive oil
8	Clove	minced garlic
4	Teaspoon	kosher salt
4	Teaspoon	sugar
4	Teaspoon	whole grain mustard
1	Tablespoon	chopped fresh thyme leaves
2	Teaspoon	crushed red pepper flakes
½	Teaspoon	freshly ground black pepper
2	Pound	trimmed boneless leg of lamb cut in 1" cubes
		CARROTS
2	Tablespoon	olive oil
1	Tablespoon	fresh lemon juice
½	Teaspoon	ground coriander
½	Teaspoon	ground cumin
½	Teaspoon	smoked paprika
¼	Teaspoon	ground cinnamon
¾	Pound	baby carrots peeled and trimmed
		Kosher salt and freshly ground black pepper
		TOPPING
½	Cup	coarsely torn fresh mint leaves
½	Cup	crumbled feta
2	Teaspoon	fresh lemon juice
2	Teaspoon	olive oil
		Kosher salt and freshly ground black pepper

Soak bamboo skewers at least and hour.
Whisk all of the lamb ingredients except lamb to blend well. Add lamb and toss to coat. Cover and chill, tossing occasionally for at least 4 h ours or overnight.
Whisk first 6 ingredients to blend and set aside. Cut any carrots longer than 3" in half lengthwise on a diagonal. Cook carrots in batches in a large pot of boiling salted water until crisp-tender, 4-5 minutes (a bit more at altitude) Drain and transfer into ice water to cool. Drain and pat dry. Add to the carrot marinade and toss to coat and let lit for at least 4 hours or ovenight.
Thread lamb onto skewers. Grill over med-hot fire 7-8 minutes or until desired doneness, turning every one to two minutes.
Arrange carrots on a platter. Remove the lamb from the skewers and place over the carrots. Wisk the mint, feta, lemon juice and olive oil together and add salt and pepper to taste. Spoon the mint/feta sauce over the lamb.