THIS WEEK’S RECIPE
Lamb and Lemon Kabobs
with Hot Red Salsa
Serves
6
• 1 1⁄2 pounds
very lean ground lamb
• 1 large egg (or 2 small ones) beaten
• 4 ounces fine matzo meal or 4 matzo
sheets, finely ground
• 1 teaspoon ground cumin
• 5 tablespoons finely chopped mint
• 5 tablespoons frozen corn, completely
defrosted and crushed
• 1 red pepper, seeded and finely chopped
• 1 small red chile, seeded and finely
chopped
• 2 tomatoes, finely chopped
• 2 shallots, finely chopped (if
unavailable, use 1 small mild onion)
Juice and grated zest of 1 large lemon
Mix
together the lamb, lemon juice and zest, egg(s), matzo meal and half the mint.
Roll into 18 small sausage shapes, thread onto kabob skewers and leave in the
fridge for 30 minutes. Put under a hot broiler, or on a grill pan or barbecue,
for about 10 minutes, according to size, until well cooked.
While they’re cooking, mix together the corn, red pepper, chile,
tomatoes, and shallots. Serve the kabobs with the hot red salsa as a dip.
Side dish — Nutty Spinach with Raisins — Serves 4
• 2 ounces (about 1⁄3 cup) seedless raisins
• 1⁄4 cup pine nuts
• 2 tablespoons olive oil
• 1 garlic clove, very thinly sliced
• 2 1⁄4 pounds baby spinach
Juice of 1⁄2 lemon
Soak the raisins in freshly boiled water for 10
minutes and dry-roast the pine nuts.
Put the
olive oil into a large pot and sauté the garlic very gently for 2 minutes. Wash
the spinach (even if the package says it’s ready-washed) and add to the garlic
pot with only the water clinging to the leaves. Cook, covered, over gentle heat
until the spinach is wilted — not more than 5 minutes.
Drain the raisins and add to the spinach along with the toasted
pine nuts, stirring them in gently. Serve with the lemon juice squeezed on top.