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Grilled lamb skewers recipe for chef Jody Adams of Rialto restaurant in Boston


Yield: 18 skewers


2 tablespoons extra-virgin olive oil

½ cup chopped onion

4 garlic cloves, minced

¼ teaspoon freshly ground black pepper

1 teaspoon salt, divided

⅛ teaspoon cinnamon

½ teaspoon sweet paprika

½ cup red wine

¼ cup minced parsley

2 tablespoons minced mint

1 pound ground lamb

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