Chef Jody Adams keeps the menu at her Boston restaurant Rialto
http://www.rialto-restaurant.com/home/ fresh by taking regular 
inspiration-gathering jaunts to Italy. But these excursions aren't only 
about eating: Adams, a cycling enthusiast, also leads two-wheeled tours
http://jodyadamsitaly.com/index.html plotted around markets, restaurants 
and scenic spots for cooking classes. One dish she demonstrates are these 
fragrant, wine-infused lamb skewers--a specialty of Italy's Friuli region. 
Eat them right off the stick as an easy appetizer, or serve them over a bed 
of salad greens for an elegant summer supper.
Can't read this email (it has beautiful graphics!)? Click here to read online
Photo
Tues. 20 Jul '10
Tour de Grill
A cyclist-chef's Italian lamb skewers
Chef Jody Adams keeps the menu at her Boston restaurant Rialto fresh by taking regular inspiration-gathering jaunts to Italy. But these excursions aren't only about eating: Adams, a cycling enthusiast, also leads two-wheeled tours plotted around markets, restaurants and scenic spots for cooking classes. One dish she demonstrates are these fragrant, wine-infused lamb skewers--a specialty of Italy's Friuli region. Eat them right off the stick as an easy appetizer, or serve them over a bed of salad greens for an elegant summer supper.
Friulian Lamb Skewers
Recipe adapted from Jody Adams, Rialto, Boston
Yield: 18 skewers
INGREDIENTS

2 tablespoons extra-virgin olive oil

½ cup chopped onion

4 garlic cloves, minced

¼ teaspoon freshly ground black pepper

1 teaspoon salt, divided

⅛ teaspoon cinnamon

½ teaspoon sweet paprika

½ cup red wine

¼ cup minced parsley

2 tablespoons minced mint

1 pound ground lamb

DIRECTIONS

1. Heat the oil in a skillet over medium heat. Add the onion, garlic, pepper and ½ teaspoon of the salt. Cook, stirring frequently, until the onions are soft and translucent, about 8 to 10 minutes. Increase the heat to high and add the cinnamon, paprika and red wine. Bring the mixture to a boil and cook, stirring constantly, for 5 minutes or until thick and glossy. (You should have about ¼ cup of the glaze.) Transfer to a bowl and refrigerate until cool, about 20 minutes.

2. In a large bowl, use your hands to combine the cooled red wine glaze with the parsley, mint, lamb and remaining ½ teaspoon salt. Form the lamb mixture into 18 portions that are 1 inch wide and 2 inches long (approximately 1 ounce each) and skewer each portion. Place the skewers on a plate, cover with plastic and refrigerate for at least one hour or up to overnight.

3. Preheat a grill to medium-high and cook the skewers until cooked through, about 3 to 5 minutes per side. Serve immediately.

PRINT This Recipe
SUBSCRIBE To Tasting Table
INVITE A Friend to Tasting Table
SHARE: FORWARD
Share: Facebook
Share: Facebook Fan Us
Share: Tweet This
Share: Buzz
Sponsored
 
Help / Contact / About / Terms / Privacy Policy / Editorial Policy / Advertise / Search / Jobs / Contests / My Account / UNSUBSCRIBE
 
Tasting Table serves genuine editorial. There is no pay for play. Click here for our editorial policy.
© 2008–2010 TDT Media Inc. doing business as Tasting Table. All Rights reserved.
495 Broome St. FL 3; New York NY 10013