The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

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.

Print Recipe