Name: Grilled Lamb Spiedini with Eggplant, Red Bell Pepper, and Arugula Salad
Cook time: 1 hour 5 minutes
Total time: 2 hours 35 minutes
Yield: Makes 6 servings
Ingredients: 3 large garlic cloves, finely chopped; 2 tablespoons olive oil; 2 tablespoons chopped fresh oregano; 2 3/4 pounds 3/4- to 1-inch-thick lamb shoulder blade chops, fat trimmed, deboned, meat cut into 3/4-inch cubes (about 1 1/2 pounds yield); 1 teaspoon coarse kosher salt; Freshly ground black pepper; 2 red bell peppers; 1 large eggplant (14 to 15 ounces), peeled, cut into 1-inch cubes; 4 tablespoons olive oil, divided; 3 tablespoons fresh lemon juice; 1 1/2 tablespoons drained capers; 1 tablespoon chopped fresh oregano; 4 cups baby arugula (3 to 4 ounces); 6 long metal skewers

Spiedini ("skewers" in Italian) refers to this dish at Frasca Food and Wine involving meat, seafood, or vegetables roasted or grilled over a fire. Instead of lamb shoulder, you could buy about 21/2 pounds boneless leg of lamb to trim and cube for the spiedini.

Recipe information

Total Time
2 hours 35 minutes
Yield
Makes 6 servings

Ingredients

Lamb:

3 large garlic cloves, finely chopped

2 tablespoons olive oil

2 tablespoons chopped fresh oregano

2 3/4 pounds 3/4- to 1-inch-thick lamb shoulder blade chops, fat trimmed, deboned, meat cut into 3/4-inch cubes (about 1 1/2 pounds yield)

1 teaspoon coarse kosher salt

Freshly ground black pepper

Salad:

2 red bell peppers

1 large eggplant (14 to 15 ounces), peeled, cut into 1-inch cubes

4 tablespoons olive oil, divided

3 tablespoons fresh lemon juice

1 1/2 tablespoons drained capers

1 tablespoon chopped fresh oregano

4 cups baby arugula (3 to 4 ounces)

Special Equipment

6 long metal skewers

Preparation

For lamb:
Step 1
Combine garlic, oil, and oregano in large bowl; whisk to blend. Add lamb, sprinkle with 1 teaspoon coarse salt and freshly ground black pepper, and toss to coat. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, tossing occasionally.
For salad:
Step 2
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Peel, seed, and coarsely chop peppers. DO AHEAD: Can be made 1 day ahead. Wrap and chill.
Step 3
Place eggplant in large colander. Sprinkle with salt and toss to coat. Let stand 30 minutes. Rinse eggplant; drain well and pat dry. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add eggplant to skillet and sauté until tender, about 5 minutes. Remove skillet from heat. Add lemon juice, capers, oregano, roasted peppers, and remaining 1 tablespoon oil to eggplant and toss to combine. Season to taste with salt and pepper. Transfer salad to large bowl.
Step 4
Prepare barbecue (medium-high heat). Thread lamb cubes onto 6 long metal skewers, dividing equally. Grill lamb until cooked to desired doneness, turning skewers occasionally, about 10 minutes for medium-rare.
Step 5
Add arugula to eggplant salad and toss gently to combine. Serve lamb spiedini with salad alongside.

TagsSkewer Italian European Lamb Shoulder Lamb Meat Leg of Lamb Arugula Leafy Greens Vegetable Bell Pepper Eggplant Main Dinner Dairy Free Gluten Free Nut Free Weeknight Meals Grilling Fourth of July Bon Appétit

Recipe information

Ingredients

Lamb:

Salad:

Special Equipment

Preparation

For lamb:

Step 1

For salad:

Step 2

Step 3

Step 4

Step 5

Recipe notes