Cardamom Hollandaise & Lamb Kebabs

Cardamom Hollandaise & Lamb Kebabs

Recipe: | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 2 lb. leg of lamb, boneless
  • ¼ c. onion, minced
  • 2 cloves garlic, smashed
  • 1 tbsp. ginger, grated
  • 1 c. yogurt, plain
  • ¼ c. lemon juice
  • 2 tsp. garam masala
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • ½ tsp. turmeric
  • 1 tbsp. vegetable oil
  • 2 tsp. salt
  • 1 c. cardamom hollandaise (recipe follows)
  • 1 c. cucumber-herb salad (recipe follows)

Directions

  1. Cut lamb into 1-inch pieces for kebabs.
  2. Whisk yogurt, lemon juice and all spices in bowl until combined.
  3. Toss lamb pieces into yogurt mixture, coating.
  4. Cover and let marinate overnight or at least four hours.
  5. Skewer 3 to 4 pieces on short skewers, grill on medium heat until medium rare.
  6. Plate two kebabs atop a generous dollop of cardamom hollandaise on each plate alongside a serving of cucumber salad.

Cardamom Hollandaise

  • 4 large egg yolks
  • 1 tbsp. lemon juice
  • ½ c. butter, melted
  • Cayenne pepper to taste
  • 1 tsp. cardamom, ground
  • Salt to taste

Directions

  1. Put yolks in blender. Turn on high.
  2. Add lemon juice; then slowly add melted butter in steady stream.
  3. Once mixture is well combined and thick, add spices and salt to taste.

Cucumber-Herb Salad

  • 1 English cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • ½ tsp. cumin
  • ½ tsp. lemon juice
  • 1 tsp. olive oil
  • ¼ c. parsley leaves
  • Salt and pepper to taste

Directions

  1. Combine cucumber with onion and remaining ingredients. Season with salt and pepper. Set aside until ready to use.

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