Lamb Sausage With Red Peppers And Yogurt Recipes

LAMB SAUSAGE WITH RED PEPPERS AND YOGURT

Steps:

• Heat oven to 350 degrees. Melt butter and 1 tablespoon oil in skillet over medium-high heat. Add onions; saute until translucent, 3 to 5 minutes. Add red peppers, cover; reduce heat to medium; cook until soft, about 20 minutes.
• Combine parsley and mint in small bowl. Stir in lemon juice and 6 tablespoons oil; season with salt, pepper, and cumin. Set aside.
• Transfer peppers to a bowl. Cover with foil to keep warm. Return skillet to heat; add sausage. Cook, breaking up meat until fat is rendered and meat is cooked through, 8 to 10 minutes. Drain on paper towels; set aside.
• Cut lavash into four 10-inch triangles; warm in oven, about 2 minutes. Place lavash, point side down, on a work surface. Generously dot bread with yogurt from point up to top center of triangle. Spoon peppers and sausage over yogurt, and place romaine leaves over sausage; roll up lavash, creating a cone-shaped sandwich. Drizzle with parsley-mint mixture. If using pita, split open; fill with yogurt, peppers, sausage, and romaine.

LAMB KABOBS WITH TZATZIKI SAUCE

Steps:

• Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
• In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
• Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

SOUVLAKI WITH MERGUEZ SAUSAGE AND PIQUILLO PEPPER YOGURT SAUCE

Steps:

• Whisk together the oil, garlic, onion, and oregano in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
• Preheat the grill to medium-high. Grill the sausage until golden brown on all sides and just cooked through. Remove the sausage from the grill, let rest for 5 minutes, and then cut into 1-inch pieces.
• Skewer the lamb and sausage onto the presoaked wooden skewers, and season with salt and pepper. Grill for 2 minutes on each side, or until the lamb is golden brown and cooked to medium-rare doneness. Remove from the grill and let rest until cool enough to touch.
• Meanwhile, grill the pita on both sides for about 20 seconds to warm through. Slice off 1- inch from the top of each pita. Remove the lamb and sausage from the skewers into the pitas. Add sliced grilled onions and peppers to pitas, and drizzle with the yogurt sauce.
• Put all ingredients, except salt and pepper, in a blender and blend until smooth. Season, to taste, with salt and pepper. Transfer to a small serving bowl.

LAMB SAUSAGE

Steps:

• To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.
• To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.

GRILLED LAMB CHOPS WITH LEMON YOGURT SAUCE

Steps:

• Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set aside in the refrigerator.
• Make the chops: Heat the grill to medium heat. Sprinkle chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side. Serve with the reserved yogurt sauce and mint sprigs if desired.

SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI

Steps:

• To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
• To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
• Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
• Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.