The flavors of the herbs and hazelnuts roasted along with the lamb cutlets are utter heaven here, but you could use almonds or pine nuts instead if you prefer. The last time I made this dish was at my good friend and London theater queen Sally Greene’s house. Since it was a large supper gathering, I prepared the pea and wild garlic purée ahead in the morning, along with the lamb cutlets right up to the stage of putting them in the oven, so it was very easy to serve.
We prefer the subtler flavor and larger size of lamb labeled “domestic” or “American” for this recipe.
Based on the Turkish fistikli kebap, this is my quick-and-easy version of the classic recipe.
The Lamb:
It was originally a workman’s lunch, a hollowed-out piece of bread filled with a meat curry that you could carry with you to the fields.
Though not usually found in the typical local Chinese takeout menu, you have to try this pairing of tender lamb and sweet and savory hoisin sauce with the crunch of water chestnuts and fresh snow peas. Lamb is one of the hallmarks of northern Chinese cooking, especially Mongolia. It is logical when you think of the vast steppes of the region where sheep and goats thrive when little else will.
In the United States, we don’t usually see ground meat on skewers, but it is typical throughout the Middle East and Africa. The trick to this dish is not to overmix the lamb, so it doesn’t become mealy. I like these meatballs nice and small so the bite you get is fully caramelized—lamb on the outside, onion on the inside.
A simple recipe for an impressive main course. Serve the lamb with Saffron Couscous and baby carrots. Pour a Cabernet Sauvignon.
This favorite of street stalls, simple cafés, and roadside stops is ideal for a casual meal for friends. Serve with a selection of fresh and cooked salads. Calculate three brochettes per person.
A lovely thing about this dish is that it can be a meal for vegetarians or carnivores alike, and nothing says summer like eating with our fingers. Eating outside means we have permission to pick up all sorts of things — from chicken wings and hot dogs to these lamb–and vegetable–filled rollups. This is the way it works: Set out a pile of lettuce leaves, a pile of fresh herbs, some ground chile, a bowl of store-bought chickpea dip (hummus), and some instant chive-yogurt sauce. Heap the grilled vegetables on one platter, the cooked lamb on another.