Garlic-Stuffed Lamb Loin Bites
For the marinade:1 cup olive oil
1/4 teaspoon red pepper flakes, toasted (see Cook's Note below)
1/3 cup fresh oregano leaves, chopped
2 teaspoons finely chopped garlic
1/2 teaspoon grated lemon zest
For the lamb skewers:
1 1/2 pounds (trimmed weight) lamb loin, boned, fat and membranes removed (reserve tenderloins for another use)
1/2 cup Roasted Garlic Paste
Salt and freshly ground black pepper
4 metal or wooden skewers, soaked in water 30 to 60 minutes
2 tablespoons extra-virgin olive oil
For the marinade:
In a small skillet, heat the olive oil and chili flakes over low heat for 1 minute. Turn off the heat and add the oregano, garlic and lemon zest. Pour mixture out of the pan and into a bowl. Allow to cool.
For the lamb skewers:
Slice lamb loin lengthwise (as if filleting) into 2 pieces about 1/2-inch thick. Using a mallet or the heel of your palm, lightly pound meat to about 1/4-inch thickness then cut each in half lengthwise. Place meat in a non-metallic dish and pour reserved oregano marinade over the meat. Turn several times to coat, cover, and refrigerate at least 1 hour or overnight.
When ready to cook, prepare grill or preheat broiler.
Remove lamb from marinade and discard marinade. Spread about 1 tablespoon garlic paste on each of the lamb pieces. Season with salt and pepper. Roll meat lengthwise end to end and place on skewers. Brush with olive oil. Grill or broil to desired doneness, 10 to 15 minutes for medium-rare meat, depending on heat of grill. Turn meat occasionally to ensure even cooking.
Cook's Notes: If buying fresh lamb, make a double batch and freeze half on the skewers. Convenience and compromise are cousins: Lamb is a meat that freezes very well. Make sure to transfer meat from the freezer to the refrigerator the day before you plan to serve it to ensure even thawing.
To toast the red pepper flakes: Put red pepper flakes in a skillet and heat over medium heat just until flakes begin to brown. Immediately remove from heat and pour onto a cool dish to prevent burning.
Source: Easy Entertaining with Michael Chiarello. Episode: Skewer This
From: FoodNetwork.com
