Zutaten

• 1.5 lbs boneless lamb leg or loin, cut into 1-inch cubes
• 1/2 cup dried, unsulfured apricots, halved
• 1 large red onion, cut into 1-inch chunks
• 3 tbsp olive oil, divided
• 1 tbsp fresh rosemary, finely chopped
• 1 large head of cauliflower, cut into florets
• 2 cloves garlic, minced
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tsp sea salt
• 8 wooden or metal skewers

Anleitung

1. 1.If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Preheat your grill or a grill pan to medium-high heat.
2. 2.In a large bowl, combine the lamb cubes, apricot halves, and red onion chunks. Drizzle with 2 tbsp of olive oil, chopped rosemary, and 1/2 tsp of sea salt. Toss well to coat everything evenly.
3. 3.Thread the seasoned lamb, apricots, and onion onto the skewers, alternating the ingredients for a balanced bite.
4. 4.While the skewers marinate, steam the cauliflower florets in a pot with a steamer basket for 10-12 minutes, or until very tender when pierced with a fork.
5. 5.Place the skewers on the preheated grill. Cook for 8-10 minutes, turning every 2-3 minutes, until the lamb is cooked through and has light char marks.
6. 6.Drain the steamed cauliflower thoroughly and transfer it to a food processor or high-speed blender. Add the remaining 1 tbsp olive oil, minced garlic, fresh mint, lemon juice, and the remaining 1/2 tsp sea salt.
7. 7.Blend the cauliflower mixture until it becomes completely smooth and creamy, scraping down the sides as needed.
8. 8.To serve, spread a generous layer of the herbed cauliflower mash onto each plate and top with two grilled lamb and apricot skewers.

Nährwertinformationen

Warum dieses Rezept