Pinxtos Morunos Grilled Lamb Marinated In Cumin Lemon And Saff Recipes

MOROCCAN GRILLED LAMB CHOPS

Moroccan Grilled Lamb Chops image

Provided by Ina Garten

Time 6h40m

Yield 6 servings

Number Of Ingredients 21

Ingredients

6 large garlic cloves
1/3 cup julienned fresh mint leaves
1 1/2 tablespoons ground turmeric
1 tablespoon whole coriander seeds
1 tablespoon ground cumin
1 tablespoon grated lemon zest (2 lemons)
Kosher salt
5 tablespoons good olive oil, plus extra for the grill
3 racks of lamb (6 to 7 ribs each), cut into chops
1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
1 1/2 teaspoons Sriracha
3 tablespoons freshly squeezed lemon juice
Couscous with Pine Nuts and Mint, for serving, recipe follows
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted

Steps:

Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE

Chef John's Grilled Lamb with Mint Orange Sauce image

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories Meat and Poultry Recipes Lamb Chops

Time 4h25m

Yield 5

Number Of Ingredients 14

Ingredients

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

Steps:

Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
Brush the sauce over the chops and serve.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS

Andalucian Pinchitos Morunos - Moorish Saffron Meat Skewers image

Pinchitos Morunos (Moorish Skewers) are extremely popular as a Tapa, partuclarly in Andalucia. They are of Moorish origin, and are usually made from Lamb or Pork, I have used Chicken as the meat in this recipe, but I have listed other options! They are marinated in a Moorish saffron & spice mix and usually grilled outside and over charcoal or wood; however, they also cook beautifully on a griddle or in a heavy griddle type pan inside, during the cooler months. These are my favourite meat skewers and make a regular appearance on the "Al Fresco Lunch Table" during the Summer months. Great finger food for friends - or you can increase the quantities and make a meal of them. Serve them with a simple Tomato & Parsley Salad with my Sherry Vinegar Dressing, Flatbreads & Pickles for a true taste of Spain!

Provided by French Tart

Categories Lunch/Snacks

Time 12h10m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

500 g lean lamb fillets or 500 g lean pork fillets
8 pre-soaked wooden skewers, about 15cm long, OR
4 metal skewers, about 25cm long
1/2 teaspoon coriander seed, roughly ground
1/2 teaspoon cumin seed, roughly ground
1/2 teaspoon fennel seed, roughly ground
1 -2 teaspoon sweet smoked paprika (Pimenton)
2 garlic cloves, peeled and crushed with
1/2 teaspoon salt
1 pinch saffron, infused with
2 tablespoons boiling water
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 bay leaf, crumbled
2 teaspoons sherry wine vinegar or 2 teaspoons wine vinegar
2 teaspoons olive oil
chopped flat leaf parsley (Cilantro) or chopped coriander (Cilantro)

Steps:

Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
Then add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.
Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
Thread the meat on to the skewers.
Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).
Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and Sherry vinegar dressing.