Broiled Lamb Skewers With Baby Arugula And Lemon Vinaigrette

Broiled Lamb Skewers with Baby Arugula and Lemon Vinaigrette is a delightful dish that combines tender and flavorful lamb with crisp greens and a zesty vinaigrette. The lamb skewers are prepared by marinating bite-sized pieces of lamb shoulder chops or leg steaks in a simple yet flavorful mixture of olive oil, salt, pepper, and a touch of olive oil. This ensures that the lamb is well-coated and seasoned before being cooked under the broiler. The broiling process creates a beautiful caramelization on the outside while keeping the meat juicy and pink on the inside. While the lamb skewers cook to perfection, a tangy and refreshing lemon vinaigrette is prepared by combining fresh lemon juice, sour cream, garlic, and olive oil. This creamy dressing adds a delightful citrusy kick to the dish and complements the richness of the lamb. The vinaigrette is then poured over the cooked lamb skewers, allowing them to soak up the flavors and become even more delicious.

To complete the dish, a bed of vibrant baby arugula and thinly sliced red onion is tossed in the remaining lemon vinaigrette. The peppery arugula and the sharpness of the onion provide a refreshing contrast to the richness of the lamb. The dressed greens are then piled onto plates and topped with the succulent lamb skewers. Finally, a sprinkle of crumbled feta or blue cheese adds a creamy and tangy element that enhances the overall flavor profile.

This dish is perfect for those who enjoy the combination of tender meat, crisp greens, and vibrant flavors. The broiled lamb skewers provide a satisfying protein element, while the arugula salad brings freshness and brightness to each bite. The lemon vinaigrette ties everything together with its zesty notes, creating a harmonious and well-balanced dish that is sure to impress. Serve it as a main course for a light and flavorful meal or as an appetizer for a special occasion.

SERVES: 2

INGREDIENTS:

• 2 Tbs. fresh lemon juice
• 2 tsp. sour cream
• 1 small clove garlic, minced
• Kosher salt
• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 3/4 lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1-inch cubes (1 1/2 cups)
• Coarsely ground black pepper
• 4 oz. baby arugula (about 4 cups)
• 1/2 cup very thinly sliced red onion (1/2 small)
• 1 oz. (1/4 cup) crumbled feta or blue cheese

INSTRUCTIONS:

1. Position an oven rack 4 inches from the broiler element and heat the broiler to high. In a small bowl, combine the lemon juice, sour cream, garlic, and a pinch of salt. Slowly whisk in the 1/4 cup olive oil.
2. In a medium bowl, combine the lamb with the 1 Tbs. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat evenly. Thread the lamb onto four small (8-inch) bamboo or metal skewers.
3. Put the skewers on a broiler pan and broil the lamb, flipping once, until browned on the outside but still pink inside (medium doneness), 2 to 4 minutes per side. Transfer the skewers to a small, shallow baking dish. Whisk the vinaigrette to recombine and pour 3 Tbs. over the skewers, turning to coat.
4. In a medium bowl, toss the arugula and onion with enough of the remaining vinaigrette to lightly coat (you may not need it all). Season with salt and pepper to taste. Pile the greens on 2 plates, top each salad with 2 lamb skewers, sprinkle with the cheese, and serve immediately.

NUTRITIONAL INFORMATION:

PER SERVING

• 650 CALORIES | 32G PROTEIN | 8G CARB | 55G TOTALFAT | 15G SAT FAT |
  32G MONOFAT | 4.5G POLY FAT | 115MG CHOL | 760MG SODIUM | 1G FIBER

NOTE:

• If using bamboo skewers, soak them in water for 30 minutes before threading them.