Lamb Skewers a la Plancha with Piperrada

Name: Lamb Skewers a la Plancha with Piperrada
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 2
Cuisine: Global
Ingredients: 473 milliliters extra virgin olive oil; 1 teaspoon ground dried fennel seed; 79 milliliters chopped fresh chives; 79 milliliters chopped fresh rosemary leaves; 79 milliliters chopped fresh thyme leaves; 2 cloves garlic, sliced; 1 teaspoon ground dried black cumin; 2 servings Kosher salt, for seasoning; 118 milliliters lemon juice; 1 teaspoon ground dried mustard seed; 946 milliliters olive oil; 1 Tbsp smoked Spanish paprika; 1 teaspoon dried guindilla pepper (substitution: red pepper flakes); 4 red bell peppers; 1 pinch saffron; 1 shallot, diced; 2 springs fresh thyme; 454 grams lamb top round, cut into 1-inch cubes (substitution: lamb loin)

Lamb Skewers a la Plancha with Piperradan is a gluten free, dairy free, and primal main course. One portion of this dish contains roughly 58g of protein, 75g of fat, and a total of 1010 calories. This recipe serves 2. A mixture of ground mustard seed, paprika, bell peppers, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 8 hours and 40 minutes.

Instructions

Watch how to make this recipe.

Special equipment: Plancha or pancake griddle pan, 1 newspaper (preferably Spanish!), 6-inch bamboo skewers

Equipment you will use

Frying Pan

Skewers

Place the lamb pieces on the bamboo skewers (3 to 4 pieces per skewer) and place in a large baking pan. Coat lamb skewers with marinade and cover. Refrigerate marinated skewers overnight.

Ingredients you will need

Marinade

Lamb

Equipment you will use

Baking Pan

Skewers

Heat a plancha or griddle pan over high heat. Season the skewers with kosher salt. Sear each lamb skewers, about 1 minute per side.

Ingredients you will need

Kosher Salt

Lamb

Equipment you will use

Frying Pan

Skewers

Serve on a large platter over the Piperrada.

Combine shallot, guindilla pepper, thyme, chives, rosemary, cumin, fennel seed, mustard seed, saffron, and paprika together in a medium bowl.

Ingredients you will need

Mustard Seeds

Fennel Seeds

Rosemary

Paprika

Saffron

Shallot

Chives

Pepper

Cumin

Thyme

Equipment you will use

Bowl

Add the lemon juice and slowly add olive oil while whisking thoroughly.

Ingredients you will need

Lemon Juice

Olive Oil

Equipment you will use

Whisk

Heat a plancha or pancake griddle pan over medium-high heat and carefully blacken the red peppers on all sides. Once sufficiently charred, remove, wrap in the newspaper and set aside to cool. When the peppers are cool enough to handle, carefully pull out the seeds and peel away the charred skin. Slice the peeled red pepper into thin strips and add to a medium bowl with garlic and whole thyme sprigs.

Ingredients you will need

Fresh Thyme

Red Pepper