Colorado Grilled Lamb Skewer Plate
Colorado high-country plate built on Rocky Mountain lamb leg cubes marinated in rosemary garlic and red wine then grilled hard over open heat, plated with a wild rice and toasted pine nut pilaf and charred vine tomatoes for a mountain-state dinner with deep herbal warmth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lamb dry and cube into 3cm pieces. Mince 6 garlic cloves and finely chop 16g rosemary. Finely chop 60g onion and 16g parsley. Halve 400g tomatoes through the stem. Soak four wooden skewers in water. Whisk 120ml red wine, 1/4 cup olive oil, 2 tbsp red wine vinegar, minced garlic, rosemary, 1.5 tsp sea salt, 0.5 tsp black pepper, and 0.5 tsp cumin. Toss 440g lamb cubes through and marinate 15 minutes at room temperature.
Toast
Heat a small saucepan over medium-low. Toast 30g pine nuts 3 to 4 minutes, shaking occasionally, until pale gold. Lift to a plate.
Sweat
In the same saucepan over medium heat, sweat chopped onion with a splash of oil 3 to 4 minutes until softened. Add 120g wild rice and 480ml chicken stock, bring to a boil 2 minutes, then reduce to low, cover, and simmer 25 to 30 minutes until rice is tender.
Char
Heat a grill pan or griddle over high heat 4 minutes. Brush tomato halves with a light coating of oil and char cut-side down 4 to 5 minutes until blistered and charred. Transfer to a board, finish with 0.5 tsp flaky sea salt.
Sear
Thread marinated lamb cubes tightly onto the four soaked skewers, dividing evenly. Lay on the grill pan over high heat undisturbed 3 minutes per face, turning four times, 12 minutes total for medium-rare. Rest off heat 4 minutes.
Rest and plate
Fork toasted pine nuts and chopped parsley through the cooked rice with salt to taste. Divide rice between two plates, lay two rested lamb skewers across each, and set charred tomatoes alongside. Serve immediately.
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