The Sexy Forever Recipe Bible (41 page)

LAMB SKEWERS

3 pounds boneless lamb loin

2 tablespoons ground cumin

2 tablespoons ground coriander

2 teaspoons sea salt

1⁄3 cup olive oil

3 tablespoons minced garlic

25 to 30 wooden skewers, soaked in water

HARISSA SAUCE

2
Roasted Red Peppers
, peeled

1 tablespoon ground cumin

1 teaspoon sweet paprika

2 teaspoons sea salt

2 tablespoons extra virgin olive oil

1 teaspoon fresh lemon juice

For the skewers:
Cut the lamb into 1- to 2-inch bite-size strips. Toss with the remaining ingredients and marinate for 3 to 4 hours or overnight.

Preheat the grill to high heat.

For the harissa sauce:
Combine all the ingredients in a blender or food processor and blend until smooth. (Makes 1½ cups.)

Place the lamb on skewers (1 piece per skewer), then grill or broil for 2 to 3 minutes, turning frequently. Serve with the harissa sauce.

MAKES 25 TO 30 SKEWERS

curried lamb skewers with mint-cilantro pesto

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons Thai red curry paste

Sea salt and freshly ground black pepper

¼ cup olive oil

Juice from 1 lime

2 teaspoons yellow curry powder

1 pound boneless lamb loin, cut into 1-inch cubes

1 cup
Mint-Cilantro Pesto

16 wooden skewers, soaked in water

In a small bowl, whisk together the curry paste, salt, pepper, oil, lime juice, and curry powder. Transfer to a glass or other nonreactive bowl and add the lamb. Marinate in the refrigerator for 20 to 30 minutes, turning once to evenly coat.

Preheat a grill to medium.

Remove the lamb from the marinade and place onto the skewers. Grill until medium-rare, 3 to 4 minutes per side. Remove from the heat and serve with the chile paste.

MAKES 16 SKEWERS

curried lamb with cucumber-mint sour cream in radicchio cups

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

CURRIED LAMB

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, chopped

1 pound ground lamb (from leg)

1 tablespoon curry powder

½ teaspoon ground cinnamon

Sea salt and freshly ground black pepper

CUCUMBER-MINT SOUR CREAM

½ medium cucumber, peeled, seeded, and diced

¼ cup chopped fresh mint, plus leaves for garnish

1⁄3 cup sour cream

Juice from 2 limes

RADICCHIO CUPS

8 radicchio leaves

For the lamb:
Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is golden brown, about 5 minutes. Add the garlic and cook for 1 minute more. Add the lamb, and season the meat with the curry powder, cinnamon, salt, and pepper. Sauté over medium-high heat until the lamb is cooked through, about 15 minutes.

For the sour cream:
Place all the ingredients into a bowl and mix them until well combined.

For the cups:
Fill each radicchio leaf with a large spoonful of curried lamb. Top with sour cream sauce and garnish with a mint leaf. Fold up and eat like a taco.

SERVES 8

minted lamb in cucumber boats with marinated red onions

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

VEGETABLES

1 red onion, sliced paper-thin

Juice from 6 limes

Sea salt

6 small pickling cucumbers, such as Kirby

MINTED LAMB

2 tablespoons olive oil

3 serrano chiles, seeded and finely chopped (see
Note
)

1 tablespoon minced fresh ginger

4 garlic cloves, chopped

¾ pound ground lamb (from leg)

1 tablespoon Thai fish sauce (nam pla; optional)

Freshly ground black pepper

3 tablespoons chopped fresh mint

Juice from 2 limes

For the vegetables:
Place the onion in a nonreactive bowl with the lime juice and a pinch of salt. Let stand for a few hours.

Cut the cucumbers in half lengthwise. Scoop out a good portion of the center with a spoon or a melon baller, creating a boat shape to hold the lamb filling. (I like the skin of unwaxed cucumbers, so I leave it on. If you don’t like it, peel the skin off before you cut the cucumber.) Place in refrigerator.

For the lamb:
Heat a sauté pan over medium heat. Add the oil, then the chiles. Cook for 2 to 3 minutes. Add the ginger and garlic and cook until golden brown, about 1 minute. Add the lamb and brown over medium-high heat, seasoning with the fish sauce, if using, and pepper. When the meat is cooked through, about 10 minutes, remove from the heat and toss with the mint and lime juice.

Fill the cucumber boats with the minted lamb and top with marinated onion.

SERVES 8

angel eggs with crème fraîche and caviar

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2