Garlic-Stuffed Lamb Loin Bites Recipe

Garlic-Stuffed Lamb Loin Bites

• Difficulty: Easy
• Servings: 4 servings
• Nutritional Info per Serving: Calories 1382, Total Fat 119 g, Saturated Fat 25 g, Carbohydrates 42 g, Dietary Fiber 5 g, Sugar 1 g, Protein 42 g, Cholesterol 145 mg, Sodium 882 mg
• Total Time: 1 hr 35 min
• Preparation Time: 20 min
• Resting Time: 1 hr
• Cooking Time: 15 min

Ingredients for the Marinade:

• 1 cup olive oil
• 1/4 teaspoon toasted red pepper flakes (see Cook's Note)
• 1/3 cup fresh oregano leaves, chopped
• 2 teaspoons finely minced garlic
• 1/2 teaspoon grated lemon zest

For the Lamb Skewers:

• 1 1/2 pounds lamb loin (trimmed, boned, fat and membrane removed; reserve tenderloins for another recipe)
• 1/2 cup Roasted Garlic Paste (recipe follows)
• Salt and freshly ground black pepper
• 4 metal or wooden skewers (if wooden, soak in water for 30 to 60 minutes)
• 2 tablespoons extra virgin olive oil

Roasted Garlic Paste:

• 1 pound whole garlic heads
• 1/2 cup pure olive oil
• Salt and freshly ground black pepper

Instructions:

1. Heat the olive oil and chili flakes gently in a small skillet over low heat for 1 minute. Remove from heat and stir in oregano, garlic, and lemon zest. Pour this mixture into a bowl and let it cool.
2. Cut the lamb loin lengthwise into two strips about 1/2 inch thick. Using a mallet or the heel of your hand, gently flatten the meat to approximately 1/4 inch thickness, then slice each piece in half lengthwise. Place the meat in a non-metal dish, pour over the oregano marinade, turning to coat thoroughly. Cover and refrigerate for at least one hour or overnight.
3. When ready to cook, preheat your grill or broiler.
4. Take the lamb out of the marinade and discard the remaining liquid. Spread about 1 tablespoon of roasted garlic paste evenly over each piece of lamb. Season with salt and pepper. Roll each piece lengthwise from end to end, skewer them, and brush with olive oil. Grill or broil for about 10 to 15 minutes for medium-rare, turning occasionally for even cooking.

Roasted Garlic Paste Preparation:

1. Preheat oven to 350F (175C).
2. Remove the outermost layers of the garlic heads. Cut off the top third of each head to expose the cloves. Place the garlic heads cut side up in a small baking dish and drizzle with olive oil. Season with salt and pepper. Cover tightly and roast until the garlic is about three-quarters cooked, roughly 45 minutes. Uncover and roast further until the cloves begin to pop out and turn brown, about 15 additional minutes. Allow to cool.
3. Once cool enough to handle, squeeze the roasted garlic out of the skins into a bowl, pressing firmly to extract the soft cloves. Add the oil from the baking dish and mash or blend until smooth. Store covered in the refrigerator for up to one week.

Tip: If purchasing fresh lamb, double the recipe and freeze half the skewers for later use. Thaw in the refrigerator the day before cooking for best results.

Cook's Note: To toast the red pepper flakes, place them in a skillet over medium heat and stir until they start to brown. Immediately remove from heat and transfer to a cool plate to avoid burning.