We were watching Triple D on the Food Channel and this Tacoma pub made a roasted beet salad with a citrus vinaigrette that looked really good. Then they made grilled lamb skewers over cous cous. This dish is kind of a combination of the two.
Grilled lamb skewers.
1 lb ground lamb
1 egg, beaten
About 1/4 cup bread crumbs or panko
Chopped fresh parsley and mint, about 2 tbs
2 cloves garlic, finely minced
1 tsp each ground oregano and cumin
Spice mix (kosher salt, pepper, onion and garlic powder, smoked paprika), about 1 tbs
Mix all the ingredients using the best tool in the kitchen, your hands. Form the mixture into little bricks, about 3 oz each. Cover and put in the fridge for a few hours.
The beets.
Rinse, scrub, and slice the ends off about 2 bunches of beets. Put them in a bowl, and rub with olive oil. Wrap tightly in foil and bake at 350 for about an hour. Remove from oven, open foil, and let cool. Peel them, chop into big hunks, then toss with a little olive oil and salt.
The vinaigrette.
Juice of about 1/2 orange, 1/2 lemon, 1/4 lime
Minced orange and lemon rind, about 1 tbs
2 cloves garlic, finely minced
About 2 tbs white balsamic, or rice wine, vinegar
1 tbs dijon mustard
Olive oil, maybe 1/4 cup
Kosher salt and ground pepper
2 tbs honey
Whisk together all ingredients except the olive oil. Then drizzle in the oil, whisking constantly. Make a few hours, or longer, in advance, and refrigerate.
Light up the barbeque. Rub the lamb with a little olive oil, and grill for about 4 minutes per side. Remove and let set for a couple of minutes. Skewer.
Toss a nice mix of greens with some of the vinaigrette. Mound on a large plate or bowl. Add some beets, and some goat cheese crumbles. Top with skewers and enjoy!
