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by Steve Johnson
The intense meaty flavor of these brochettes is nicely offset by a dish of boiled fresh
new potatoes. If you can’t find fresh marjoram, use another fresh herb, like
oregano. Serves eight. Yields 2 cups vinaigrette.
For the olive and mint vinaigrette:
2 cloves garlic
1 Tbs. capers, rinsed
3 oz. (1/2 cup) kalamata or other good-quality black olives, pitted
3 shallots, thinly sliced
1 Tbs. grainy mustard
1 Tbs. chopped fresh marjoram (optional)
1 Tbs. chopped fresh mint
1/3 cup red-wine vinegar; more as needed
1 cup extra-virgin olive oil; more as needed
Kosher salt and freshly ground black pepper to taste
For the brochettes:
4 lb. lamb shoulder or stew meat, cut into pieces of uniform size, about 2-inch cubes
Olive oil for brushing
Kosher salt and freshly ground black pepper
To make the vinaigrette: On a cutting board, mince together the garlic, capers, and olives. Transfer to a mixing bowl. Stir in the shallots, mustard, marjoram, mint, and vinegar. Mix in the olive oil with a fork to make a loose vinaigrette -- it does not need to be emulsified. Season with salt and pepper. Taste and add more oil or vinegar if necessary. Set aside.
To make the brochettes: Prepare the grill. In a mixing bowl, lightly coat the meat with the olive oil. Season with salt and pepper.
Skewer the lamb by folding or shaping each chunk of meat into a rounded cube. Thread three or four pieces on each skewer, leaving the meat near the pointed end rather than the middle of the skewer.
When the grill is hot (you should be able to hold your hand just above the grate for 1 second), use tongs to clean the grate with a lightly oiled paper towel.
Grill the brochettes, keeping the exposed ends of the skewers away from the hottest part of the fire if you’re using bamboo. Turn the brochettes every 2 min.; some will cook faster than others, so you may need to rotate the skewers to even out the grilling. The lamb is medium-rare when the cubes begin to resist pressure when touched, after about 8 min. Before serving, let the brochettes rest a moment to allow the juices to redistribute. Drizzle liberally with the vinaigrette.
photo: Mark Ferri
From Fine Cooking 28, pp. 28-33
August 1, 1998
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 janetlsanders
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