Domain: A TEXAS MONTHLY Editorial Supplement
Quick Cuisine: Light Bites
Skewered cubes of marinated spring lamb make for a speedy and simple grilled entrée.
Spring is the season for lamb dishes of all kinds. But roasts and hearty stews, both delicious end-of-winter entrées, take too long for the quick cook. This menu for four, which complements a flavorful but low-fat lamb dish, can be ready in about an hour. A red varietal wine, such as Cabernet, a Merlot, or Syrah, is a nice menu addition.
Cubes of tender lamb are cooked on skewers under a broiler or on a grill. A simple Mediterranean stir-fry includes fresh spinach, lemon, new potatoes, and garlic—all classic accompaniments to lamb. For a salad, mushrooms and shallots are simmered in white wine, delicately seasoned with lemon juice and Hungarian paprika, and chilled. The subtle touch of kirsch enhances the flavor of fresh strawberries in the dessert.
Plan of attack: Marinate the lamb, then make the dessert. Prepare the salad, which can be made a day ahead. Begin cooking the stir-fry, and when it is half done, put the lamb on to broil.
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Skewered Rosemary Lamb
Lemon-Garlic Potatoes With Spinach
French Mushroom Salad
Light Strawberry Cream
Featured in Domain, March 1990
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