1 Using a box grater, grate onion into a large bowl. Add lamb, bread crumbs, garlic, cumin, marjoram, thyme, rosemary, sage, salt and pepper. Using your hands, fold mixture together until well combined. Refrigerate for 30 minutes. 2 Meanwhile, preheat barbecue grill to medium-high, and set 8 wooden or metal skewers on your work surface. If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn during grilling. 3 Dampen hands with water, then divide meat mixture into 8 equal portions. Push and squeeze 1 portion onto a skewer and shape it into a long oval about 1½-in (4 cm) wide. Repeat with remaining portions of meat mixture and skewers. 4 Place skewers on grill and cook, turning frequently, until well caramelized and cooked through, 5 to 7 minutes total. Take care when turning, as meat on skewers is initially quite delicate. Have a spatula and tongs at the ready to give meat a bit of additional support at first. 5 Transfer grilled skewers to a serving platter. Let rest for about 5 minutes before serving alongside Tomato Sauce. Enjoy while warm. Serves 4 to 8 TOMATO SAUCE ¼ cup (60 ml) olive oil 4 cups (1 L) cherry tomatoes 3 shallots, diced 2 cloves garlic, chopped 2 tbsp (30 ml) minced fresh thyme ½ tsp (2.5 ml) cayenne pepper kosher salt and freshly ground black pepper, to taste 2 tbsp (30 ml) capers, drained 5 anchovy fillets packed in oil, drained and finely chopped ¾ cup (180 ml) chopped roasted red peppers from jar, drained 1 lemon, zest and juice ¼ cup (60 ml) packed fresh basil, roughly chopped 1 Preheat oven to 375 F (190 C). 2 On a large rimmed baking sheet, toss oil, tomatoes, shallots, garlic, thyme, cayenne, salt and pepper. Bake, stirring once after 20 minutes, until tomatoes pop, about 45 minutes. Let mixture cool for 15 minutes, then transfer to a bowl. Stir in capers, anchovies, red peppers, lemon zest and juice, and basil. Taste and adjust seasoning with salt and pepper as desired. Serve warm or at room temperature. Can be stored in an airtight container in refrigerator for up to 3 days. Makes about 3 cups (750 ml) PAIRS WITH SUMMER SOLSTICE DINNER BLUE GROUSE ROSÉ
TASTE THE
OF SUMMER
$26.99 BC VQA 290554 40 KNOTS WHITE SEAS $25.99 BC VQA 34465 DOMAINE HOUCHART PROVENCE ROSÉ $22.99 France 252338 UNSWORTH PINOT NOIR $38.99 BC VQA 303586
*MUST BE LEGAL DRINKING AGE.
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