1/8 t. ground cayenne pepper
2 T. water
2 T. fine ground plain bread
crumbs
salt and pepper to taste
12-18 thick wood skewers
lemon wedges, garnish
Combine all ingredients in a large
bowl. Using wet hands, shape about
1/3 cup of the mixture into a hot-dog
shapes around the skewer, or you can
make the hot dog shapes smaller and
place two to a skewer (if you use
smaller amounts of meat, you may use
the thinner bamboo skewers). Chill
until ready to cook.
Heat grill to medium-high. Cook
the kabobs on the hot grill, uncov-
ered, for 4-8 minutes, until just
cooked through, turning to grill all
sides of the meat (do not overcook or
the meat will be dry). Or cook under
the broiler for 4-5 minutes, until
done, turning over once. Serve hot
alone or with bread or pita with
lemon wedges as garnish. Makes 12
servings.
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4/12
2002.
86
skintheties I In the Sugar Tree Plaza
6241 Orchard lake Rd
(248) 855 6668
PESTO ROASTED LEG OF LAMB
This is easy and fool proof. James
Beard taught me how long to cook leg
of lamb — I figured out my own sea-
sonings. Start with this recipe or use
your own spices or rubs. The cooking
technique remains the same. Use an
instant-read thermometer or meat
thermometer for this recipe — you'll
want the lamb cooked just so.
1 5-7 pound leg of lamb, all visible
fat removed
Kosher salt and pepper to taste
Rub:
2 cups parsley sprigs
1 cup basil leaves
1 cup chopped walnuts, pecans or
pinenuts
10 cloves fresh garlic
1/2 cup olive oil
Preheat oven or grill to 325F.
Combine all rub ingredients in the
bowl of a food processor and pulse
until the mixture is mixed and uni-
form (it need not be smooth).
Sprinkle the leg of lamb with salt and
pepper. Rub the mixture over the
entire leg of lamb, on all sides. Cover
and chill 8 hours up to 2 days.
Let the meat rest outside of the
refrigerator for 1 hour before roasting.
Place the seasoned lamb on a rack in a
shallow pan. Roast, uncovered, until
the meat's internal temperature regis-
ters 130-135F (cook about 15 min-
utes per pound). Test the doneness of
the meat with an instant-read or meat
thermometer. Let stand10 minutes
before carving. Makes 8 servings.E1