Ground-Lamb Kabobs with Green Peppercorn Sauce

Serving Size  : 4     Preparation Time : 4:00

Categories    : Lamb
                     
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2      pounds  ground lamb, very lean -- thrice ground

       3        medium clove  garlic -- minced

     3/4       cup  minced fresh mint

   1 1/2      tablespoons  minced fresh sage

       1        teaspoon  dried sage

       6        tablespoons  olive oil
                                      Salt
                                      Ground black pepper

     3/4       cup  dry bread crumbs
                         Green Peppercorn Sauce -- (see recipe)

TO PREPARE:

Mix first 4 ingredients plus 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl.

Cover and refrigerate for at least 3 hours. (Can be refrigerated overnight.)

TO COOK:

Prepare the Green Peppercorn Sauce recipe.

To finish the kabobs, heat the grill. If using wooden skewers, soak eight 8-inch skewers in water for at least 15 minutes. Stir breadcrumbs into lamb mixture. Divide mixture into 8 portions.

Making 1 kabob at a time, form a portion of lamb into a compacted 4- by 1-inch cylinder.

Skewer the lamb cylinder lengthwise. Repeat with remaining lamb to form 7 more kabobs.

Brush kabobs with remaining 2 tablespoons oil.

Grill kabobs, turning occasionally, until browned, about 10 minutes for medium.

TO SERVE:

Transfer 2 kabobs to each plate. Drizzle a portion of the Green Peppercorn Sauce over kabobs and serve.

Serving Ideas:

Serve these kabobs over Bulgur with Mushrooms and Almonds.

NOTES :

Have your butcher grind the lamb three times through the finest die of his meat grinder. The resulting fine-textured meat better adheres to the skewer during grilling than does a coarser grind