Moroccan Lamb Brochettes with Cumin Salt

Name: Moroccan Lamb Brochettes with Cumin Salt
Yield: serves 4
Ingredients: 1 pound ground lamb, preferably from the shoulder; 1 yellow onion, coarsely grated; 2 tablespoons chopped flat-leaf parsley; 1 teaspoon chopped fresh mint; 1 teaspoon ras el hanout (see Note); 1 teaspoon kosher salt; 1 tablespoon cumin seeds; 2 tablespoons kosher salt; 4 lemon wedges for serving

December 22, 2011

The spring release of Rubaiyat, our red wine blend, is a festive occasion at the winery. We invite our wine-club members to come sample the new release, and we set up several food stations in our courtyard. If the weather cooperates, the day is as much fun for the culinary staff as it is for our guests. Brian devises dishes expressly for the featured wines—not just Rubaiyat but other current releases, too. These juicy lamb kebabs, scented with North African spices, were a hit one year with Cakebread Cellars Syrah. Accompany with Carrot, Fennel, and Green Olive Slaw (page 56).

Cooks' Note

Ras el hanout is a Moroccan spice blend available from well-stocked spice merchants such as Whole Spice (see page 126).

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