Moroccan Grilled Lamb Kabobs and Orange Couscous

Be prepared for a taste sensation.  I never expected this flavor explosion as I took my first bite … this one is a keeper!  ENJOY!

Moroccan Lamb Kabobs with Orange Couscous

Serving Size = 2 – 3

• About 2 lbs leg of lamb, fat removed
• 2 onions, cut into big pieces
• 4 metal skewers
• (optional: 1 bell pepper, cut into large pieces)
• 1 1/2 teaspoons cumin
• 1/2 teaspoon paprika (Hungarian sweet)
• Pinch of cayenne
• 1/8 teaspoon or so of cinnamon
• Pinch of allspice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 lemon, juiced
• 1/8 – 1/4 cup of oil (extra virgin olive oil)

Orange Couscous
Serving Size = 3 – 4

• 1 box of couscous
• 1 1/2 cups orange juice
• 1/2 cup water
• 1 – 2 tablespoons cilantro, chopped (optional)
• Salt, pinch

1. Cut lamb into about 2-inch pieces. Chop the onion and bell pepper (optional) into roughly the same size. Mix together the next 13 ingredients (shouldn’t be as thick as a paste, but don’t make it too runny either) and then pour over the lamb. Massage into the meat and set aside for about an hour (I’ve cooked immediately though and it still works). I leave it out of the fridge because I want the lamb to come up to about room temperature.
2. Take the skewers and start with a piece of onion, a piece of bell pepper if you’re using it, a piece of lamb, then onion again and so on. I place an onion on the end when done.
3. Heat the outdoor grill over medium high and cook to desired doneness (roughly 10 – 15 minutes). Remember to turn it to cook all sides.
4. Start the couscous by bringing the orange juice, water, salt, and cilantro to a boil. Stir in the couscous, cover and remove from heat. Leave for 5 minutes, then fluff with a fork. It’s now ready to serve.

Source:  Elsacooks.com

Grilled Paniolo Rack of Lamb

This is a fabulous recipe for rack of lamb on the grill.  I have no idea where I would find fermented beans, and quite honestly that doesn’t sound too appealing.   I’ve never cooked with them so I just omitted them from the recipe.  Problem solved!  Enjoy!

For marinade

• 1 tablespoon fermented black beans
• 6 tablespoons hoisin sauce
• 1/4 cup honey
• 3 tablespoons soy sauce (preferably low-salt)
• 3 tablespoons medium-dry Sherry
• 2 tablespoons Asian sesame oil
• 1 tablespoon Thai red curry paste
• 1 teaspoon Asian chili paste
• 1 tablespoon minced garlic
• 2 tablespoons freshly grated orange zest

• 2 frenched racks of lamb, available by request from butcher (about 1 1/2 pounds
• 1 tablespoon sesame seeds

Make marinade: Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.

In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.

Prepare grill and preheat oven to 400°F.

Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.

Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.

Source:  Epicurious