Lamb Brochettes With Hummus Recipes

Steps:

• Cut roasting-quality lamb, such as leg or loin, into 1 1/2-inch chunks. You may wish to marinate them for several hours or overnight, as suggested below; otherwise, season and oil the meat. Thread onto skewers, alternating each piece with a square of blanched bacon (see page 60) and a piece of imported bay leaf. Arrange on an oiled broiling pan or in a hinged rack. Broil 2 inches from heat, turning every 2 minutes for several minutes, until the meat is just springy to the touch.
• Here is a basic formula that you may vary as you wish. For every 2 pounds of meat, mix the following in a bowl: 2 tablespoons freshly squeezed lemon juice, 1 tablespoon soy sauce, 1 teaspoon ground rosemary, thyme, oregano, or Provençal herbs (see page 44), 2 large cloves puréed garlic, and 1/4 cup vegetable oil.
• Use fresh-tasting, neutral-flavored oils for cooking, such as light olive, canola, or other vegetable oils. Olive oils for flavoring and salads can be mild or fruity, and since they have become a status symbol, you can pay enormous prices for some of those labeled "extra virgin." Test them out yourself to find the brand or brands that suit you.
• "EVOO" is contemporary cook talk for "extra virgin olive oil."

Steps:

• Cut trimmed lamb into 1 and 1/2 " inch cubes.
• Mix the lamb and the rest of the ingredients in a glass baking dish.
• Cover and refrigerate for at least 4 and no more than 8 hours, turning the lamb occasionally.
• Preheat broiler or prepare barbecue.
• Divide lamb among six to eight skewers and arrange on grill or broiler pan.
• Paint with marinade.
• Broil to desired doneness, turning occasionally and painting with marinade, 9 minutes for medium rare, 12 minutes for medium to medium well.

Steps:

• Place lamb cubes in a freezer bag, and add pomegranate molasses, garlic oil, allspice, cumin and coriander.
• Seal bag, and mix well so lamb is coated.
• Refrigerate overnight or up to two days.
• About 1 hour before grilling, place 10 bamboo skewers in water to soak.
• Heat grill.
• In a small mixing bowl, combine hummus, yogurt and cumin.
• Season with lemon juice to taste, and refrigerate until needed.
• When ready to grill, remove lamb from refrigerator.
• Thread three or four pieces of lamb onto each skewer.
• Grill lamb so that it is seared on outside but still tender inside.
• Check meat by cutting a cube and tasting.
• Arrange cooked skewers on a platter, and garnish with lemon wedges.
• Place hummus mixture in two small serving bowls, dust each bowl with a little cumin, and serve.