Lamb Kabobs With Couscous

Name: Lamb Kabobs With Couscous
Prep time: 24 h
Cook time: 30 min
Total time: 24 h 30 min
Yield: 4-6 serving(s)
Ingredients: 4 lbs lamb, top round; 1 tablespoon garlic, minced; 1 tablespoon fresh rosemary leaf, minced; 2 teaspoons fresh thyme leaves, minced; 2 tablespoons olive oil; 1/4 cup dry red wine; 2 tablespoons red wine vinegar; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 -3 small red onions; 2 pints cherry tomatoes; 1/2 cup chicken stock, preferably homemade (see recipe); 1/2 cup olive oil; 1 tablespoon lemon juice; 1/2 teaspoon fresh rosemary leaf, minced; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 tablespoons butter; 3/4 cup shallot, chopped; 3 cups chicken stock, preferably homemade; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup couscous; 1/2 cup pine nuts, toasted; 1/4 cup dried currant; 2 tablespoons fresh flat-leaf parsley, chopped

Submitted by MsPia

"Adapted from Barefoot Contessa at Home. Preparation includes marinating time."

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Ready In:: 24hrs 30mins
Ingredients:: 26
Serves:: 4-6

ingredients

4 lbs lamb, top round
1 tablespoon garlic, minced
1 tablespoon fresh rosemary leaf, minced
2 teaspoons fresh thyme leaves, minced
2 tablespoons olive oil
¹⁄₄ cup dry red wine
2 tablespoons red wine vinegar
1 teaspoon kosher salt
¹⁄₂ teaspoon black pepper
2 -3 small red onions
2 pints cherry tomatoes
¹⁄₂ cup chicken stock, preferably homemade (see recipe)
¹⁄₂ cup olive oil
1 tablespoon lemon juice
¹⁄₂ teaspoon fresh rosemary leaf, minced
¹⁄₂ teaspoon kosher salt
¹⁄₄ teaspoon black pepper
4 tablespoons butter
³⁄₄ cup shallot, chopped
3 cups chicken stock, preferably homemade
¹⁄₂ teaspoon kosher salt
¹⁄₂ teaspoon black pepper
¹⁄₂ cup couscous
¹⁄₂ cup pine nuts, toasted
¹⁄₄ cup dried currant
2 tablespoons fresh flat-leaf parsley, chopped

directions

Cut the lamb in 1½-inch cubes. You should have about 20 cubes. Combine the garlic, rosemary, thyme, ¼ cup olive oil, red wine, vinegar, and 1 teaspoon salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
Heat a grill with coals. Spread them out in one dense layer and brush the grill with oil.
Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb with salt and pepper. Next place the cherry tomatoes on skewers, threading them through the stems of the tomatoes. Brush the tomatoes with olive oil and sprinkle with salt and pepper. Place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a small pot. Lower the heat and simmer for 5 minutes, or until reduced by half. Add the rosemary, salt, and pepper.
Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
Serve the skewers on a mound of couscous with the sauce on the side.

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RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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