-
1
1/2 cup Roasted Garlic Paste, recipe follows
-
2
4 metal or wooden skewers, soaked in water 30 to 60 minutes
-
3
In a small skillet, heat the olive oil and chili flakes over low heat for 1 minute.
-
4
Turn off the heat and add the oregano, garlic and lemon zest.
-
5
Pour mixture out of the pan and into a bowl.
-
6
Allow to cool.
-
7
Slice lamb loin lengthwise (as if filleting) into 2 pieces about 1/2-inch thick.
-
8
Using a mallet or the heel of your palm, lightly pound meat to about 1/4-inch thickness then cut each in half lengthwise.
-
9
Place meat in a non-metallic dish and pour reserved oregano marinade over the meat.
-
10
Turn several times to coat, cover, and refrigerate at least 1 hour or overnight.
-
11
When ready to cook, prepare grill or preheat broiler.
-
12
Remove lamb from marinade and discard marinade.
-
13
Spread about 1 tablespoon garlic paste on each of the lamb pieces.
-
14
Season with salt and pepper.
-
15
Roll meat lengthwise end to end and place on skewers.
-
16
Brush with olive oil.
-
17
Grill or broil to desired doneness, 10 to 15 minutes for medium-rare meat, depending on heat of grill.
-
18
Turn meat occasionally to ensure even cooking.
-
19
Cook's Notes: If buying fresh lamb, make a double batch and freeze half on the skewers.
-
20
Convenience and compromise are cousins: Lamb is a meat that freezes very well.
-
21
Make sure to transfer meat from the freezer to the refrigerator the day before you plan to serve it to ensure even thawing.
-
22
To toast the red pepper flakes: Put red pepper flakes in a skillet and heat over medium heat just until flakes begin to brown.
-
23
Immediately remove from heat and pour onto a cool dish to prevent burning.
-
24
1 pound whole garlic heads
-
25
1/2 cup pure olive oil
-
26
Salt and freshly ground black pepper
-
27
Preheat the oven to 350 degrees F.
-
28
Peel the outermost layers of skin off the heads of garlic.
-
29
Cut off the top 1/3 of the heads to open the cloves.
-
30
Put the heads, cut sides up, in a small baking dish and pour the olive oil over them.
-
31
Season with salt and pepper.
-
32
Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes.
-
33
Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes.
-
34
Let cool.
-
35
When garlic is cool enough to handle easily, squeeze the roasted garlic into a small bowl.
-
36
Press against the skins very well to get out all the sweet roasted garlic you can.
-
37
Add the oil from the baking dish and mix well until a paste forms.
-
38
Store, tightly covered, in the refrigerator, for up to 1 week.
