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Seamus Mullen, from "The Art of Blending" by Lior Lev Sercarz
1 teaspoon kosher salt
2 tablespoons Moruno N.21 spice blend, plus extra for garnish
2 garlic cloves, coarsely chopped
1 teaspoon finely grated lemon zest
½ cup extra-virgin olive oil, plus more for drizzling
½ cup roughly chopped mint
½ cup roughly chopped parsley
1 pound lamb top round or lamb loin, cut into 1-inch cubes
Freshly ground pepper
Coarse sea salt
1 tablespoon fresh lemon juice
In a mixing bowl, combine the salt, Moruno spice blend, garlic, lemon zest, oil, mint and parsley. Add the lamb and season with black pepper.
Thread the lamb onto metal or bamboo skewers (3 to 4 pieces of lamb per skewer). Place on a platter, cover with plastic and refrigerate for at least 4 hours or overnight.
Prepare a medium-hot grill or heat a grill pan over medium-high heat. Add the skewers and grill, turning once, until the lamb is cooked through, about 1 to 2 minutes per side.
Sprinkle with sea salt and Moruno, drizzle with olive oil and lemon juice, and serve.