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Spanish spiced lamb skewers with romesco

Chef, Lenny Redé
Wine Pairings:  

All around the Mediterranean you will find recipes for grilled lamb, especially on skewers. This Lamb Skewer has a Spanish accent, redolent with Pimento de la Vera, cinnamon and cumin, these skewers echo the mix of cultures that make up the Iberian Peninsula. Grenache or Garnacha as it known in its native Spain is one of the great food wines of the world. Medium bodied, with higher acid and lower tannins make this grape incredibly versatile. Don’t be afraid to chill down a bottle and serve it with these grilled skewers on a hot summer day. They also make great appetizers for your colder weather parties. The Romesco sauce is great on everything from steamed mussels to vegetables to Spanish Tortilla, so don’t be afraid of having extra, there won’t be any leftover.

Ingredients

  • 2 pounds boneless lamb leg, cut into 1inch cubes
  • 1 tablespoon sherry vinegar 
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon spanish paprika, pimenton de la vera
  • 1 teaspoon cinnamon
  • 2 teaspoons cumin (ground)
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon oregano
  • 1 sweet red pepper
  • 1 yellow pepper
  • lemon wedges 
  • dozen bamboo skewers
  Romesco Sauce*  
  • 1 each red pepper roasted
  • 1 tablespoon tomato paste
  • 2 teaspoons Pimento de la Vera
  • ½ teaspoon cayenne pepper
  • ½ slice bread
  • ½ cup almonds roasted
  • 1 teaspoon sherry vinegar
  • 1 each lemon- juice and zest
  • 1 tablespoon parsley chopped
  • 2 clove garlic
  • 1 cup olive oil
**You can make the Romesco sauce up to a couple of days ahead of time. You can also make it while the lamb is marinating.

Steps

1.

To make the Romesco Sauce

Combine the almonds, roasted peppers, garlic, and tomato paste in the bowl of a food processor, pulse until a thick paste forms.

2.

Add the juice and zest of one lemon, sherry vinegar, parsley, salt, and spices. Pulse until combined

3.

Break the bread into small pieces and add to the mixture and pulse until combined.

4.

With the motor running, add olive oil in a slow steady stream. The sauce should be thick and luscious.

5.

To prepare the lamb

Trim the excess fat and silver skin from the lamb.  Cut the lamb into 1-inch cubes.

6.

Combine the vinegar, olive oil, garlic, and spices in a bowl. Add the lamb and let this marinate for at least one hour.

7.

Soak the bamboo skewers in water to prevent burning.

8.

Cut the peppers into 1-inch squares. Slide the peppers and lamb onto skewers, alternating pepper, and lamb.

9.

Pre-heat grill. Grill lamb 8 -9 minutes turning every 2 -3 minutes.

10.

Remove from grill to platter and let rest for 5 minutes. Serve with the Romesco sauce.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.