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Lamb Skewers


For lamb sausage:

¼ cup parsley

¼ cup cilantro

¼ cup mint

2 teaspoons black pepper (toasted then coarsely ground)

1 teaspoon coriander (toasted then coarsely ground)

4¾ teaspoons salt

¼ cup plus 1 teaspoon fish sauce

2½ tablespoons olive oil

2 1/3 pounds ground lamb

1 cup whipped fatback

¼ cup plus 1 teaspoon pine nuts

½ cup honey, divided

½ cup brunoise shallot

1 teaspoon red pepper flakes

1½ teaspoons shaved garlic

3 large bibb lettuce leaves

For kefir ranch:

7/8 cup kefir lime juice

½ cup mayo

2 tablespoons finely cut chives

Salt and lemon juice to taste


1. Make the sausage: Combine the herbs, spices, salt, 1 teaspoon fish sauce, and olive oil in a food processor. Pulse until the herbs are finely chopped. Place the herb mixture in a large bowl. Add lamb, whipped fatback, 1/4 cup pine nuts, 1/4 cup honey, shallots, red pepper flakes, and garlic. Mix thoroughly and chill overnight.
2. Make the kefir ranch: Combine all ingredients, adding salt and lemon juice to taste. Set aside.
3. Once chilled, divide lamb mixture into 3 equal portions. Hand-form sausages onto skewers. Combine 1/4 cup fish sauce with 1/4 cup honey. Grill sausage skewers until cooked through, basting a few times with the fish sauce-honey mixture. Serve with bibb lettuce leaves and kefir ranch.

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