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Spicy Lamb Fingers with Garlicky Lime Yogurt Sauce
1/2 cup plain yogurt
2 tablespoons finely chopped cilantro
1/2 teaspoon lime zest
1 teaspoon lime juice
1 garlic clove, finely minced
pinch kosher salt
Combine all of the ingredients in a small bowl and covering tightly with plastic. Set this in the refrigerator until you're ready to serve.
You can make the sauce up to 5 days ahead. It's also great on sauteed chicken breasts. You can change it up too -- use lemons instead of limes and basil instead of cilantro.
1 pound ground lamb
1/4 cup finely chopped scallions
1/4 cup plain dry bread crumbs
3 tablespoons chopped cilantro
1 large egg, lightly beaten
2 garlic cloves, finely chopped
1 teaspoon kosher salt
1/2 teaspoon ground cumin
3/4 teaspoon chili powder
In a large bowl, combine ground lamb, scallions, bread crumbs, cilantro, egg, garlic, salt, cumin, and chili powder. Pull off a large chunk of the lamb mixture and roll it into a 1-inch-thick rope. Place this rope on the baking sheet and repeat with remaining lamb. Cut each rope into 2-inch lengths and finish it off by brushing with a little oil. Put the baking sheet into the oven and broil until meat is golden and firm to the touch. It should really only take about 5 minutes. Arrange the lamb fingers on a platter and serve hot, with yogurt dipping sauce on the side.
Rolling the lamb into a thin rope like this makes the meat cook really quickly and evenly -- it only takes about 5 minutes in the oven!
Serve the lamb fingers with cocktail napkins and let your guests pick them up with their fingers.
Radicchio Bacon Tart with Gruyere
1/2 pound bacon
1 onion, halved lengthwise and thinly sliced crosswise
1 head radicchio, cored and cut crosswise into 1/2-inch pieces
2 teaspoons chopped fresh lemon thyme or regular thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper
all-purpose flour, for dusting
1 pound pizza dough
2 cups grated Gruyere cheese
extra-virgin olive oil, for drizzling
Preheat the oven to 375F. Lightly grease a rimmed jelly roll pan. Fry the bacon in a large skillet until crisp. Crumble it into pieces after you drain it on a paper towel-lined plate, pouring off all but 4 tablespoons of the bacon fat. Add in onions and cook them in the bacon fat on medium heat until they are nice and soft. Add in thyme and radicchio and cook about 2 minutes until wilted. If you can't find radicchio, you can use endive and chicory. After you've seasoned the thyme and radicchio with salt and pepper, move on to your pizza dough the fun part! Roll it into a nice 13 x 18 inch rectangle on a lightly floured surface and then press it into the prepared pan. Return to radicchio mixture, scatter it onto the dough and then top with your bacon and sprinkle on plenty of Gruyere cheese. You can also use a great Cheddar cheese or Emmantaler (something with a bite that melts well) instead of Gruyere. Drizzle the top of the pizza with a little oil, then bake in a 375° F oven until the crust is golden and the cheese is melted. It will take about 35 minutes. Cut into bite sized 2-inch squares and serve.
December 1: Lunchbreak - Spicy Lamb Fingers
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