by amanda
View
my 118 recipes »
Photo by William Brinson
amanda's Notes:
1 1/4 pounds lamb shoulder (or other grilling cut), cut into 1-inch cubes Ask a question about this ingredient
1/2 teaspoon coarsely ground fennel seeds Ask a question about this ingredient
1/2 teaspoon coarsely ground red pepper flakes Ask a question about this ingredient
Salt Ask a question about this ingredient
2 medium eggplant Ask a question about this ingredient
About 5 tablespoons olive oil Ask a question about this ingredient
3 tablespoons coarsely chopped mint leaves Ask a question about this ingredient
4 thick slices country bread Ask a question about this ingredient
1/4 cup crumbled French feta Ask a question about this ingredient
Soak 12 bamboo skewers in water. Season the lamb all over with the fennel seeds, red pepper flakes, and salt. Let rest for 20 minutes. Cut the eggplant crosswise into 1/4-inch thick slices. Season the slices with salt and lay them between sheets of paper towel. Let sit for 20 minutes. Meanwhile, heat the grill to medium high.
Ask a question about this stepStir together the mint, 1 tablespoon olive oil, and a pinch of salt. Pat the eggplant slices dry, then brush them with olive oil. Brush the bread lightly with olive oil, as well. Skewer the lamb, about 4 pieces per skewer.
Ask a question about this stepGrill the lamb skewers, eggplant slices and bread, keeping the lamb closer to the hottest part of the grill and eggplant and toast on the periphery. Turn as needed. You want the lamb medium rare (5 to 8 minutes total), the eggplant browned on the edges and just cooked through, and the bread toasted.
Ask a question about this stepLay 4 to 6 slices of eggplant on each plate. Top with the lamb skewers. Spoon over the mint and sprinkle with feta. Serve with the grilled bread and a lemon wedge on the side. Make sure your guests use the lemon -- the acid pulls all the flavors together.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
photo 1 of 14
Cut the eggplant into 1/4-inch slices. It's tempting to go thicker. Resist the temptation.
photo 2 of 14
Season the eggplant on both sides with salt and layer between paper towel.
photo 3 of 14
The eggplant will begin to weep immediately.
photo 4 of 14
Chop up some nice mint. Don't get fussy on me -- keep it coarsely chopped.
photo 5 of 14
Wet the mint with oil.
photo 6 of 14
Skewer your lamb. Don't smash the pieces together. Give them some breathing room.
photo 7 of 14
Red pepper flakes and fennel seeds are the simple but fragrant seasoning for the lamb.
photo 8 of 14
Grind them up together.
photo 9 of 14
Then shower the lamb with the spices and salt. Let it sit for at least 15 minutes before grilling.
photo 10 of 14
photo 11 of 14
After patting the moisture off the eggplant, brush with olive oil.
photo 12 of 14
You can grill the lamb and eggplant at the same time, just keep the eggplant on the cooler part of the grill.
photo 13 of 14
Don't be shy about browning the lamb, and keep it medium rare.
photo 14 of 14
Time for assembly. A cushion of eggplant, then the lamb, mint, feta, and don't forget the lemon!
This looks just wonderful!!!! Saved it to make this week!