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Apr 03, 2024

Artesano Vino Tapas Y Mas recipe for Pincho de Cordero

Pincho de Cordero Makes eight skewers (two skewers per person) Lamb Sausage Soak eight 5- to 6-inch bamboo skewers in water overnight. (Alternatively, metal skewers may be used.) Artesano Vino Tapas Y

Pincho de Cordero

Makes eight skewers (two skewers per person)

Lamb Sausage

Soak eight 5- to 6-inch bamboo skewers in water overnight. (Alternatively, metal skewers may be used.)

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Place ground lamb on a baking sheet. Place in the freezer until almost frozen but still malleable.

Place all of the other ingredients, except the water and salad or olive oil, in the bowl of a food processor; blend until it forms a paste. Place the nearly frozen lamb and the paste into the bowl of a stand mixer. With the paddle attachment, beat the mixture on low speed for one minute. Add the ice water, then increase speed to medium. Beat the mixture for an additional three minutes. Season with salt and pepper.

Fry a small piece of the sausage in a bit of salad oil or olive oil to check for seasoning. Adjust seasoning as necessary. Place three ounces of meat on each skewer. Refrigerate for at least an hour.

Grill the skewers, turning continually until the internal temperature reaches 145 degrees.

To serve: Place the grilled bread on a plate. Top with one skewer of Pincho de Cordero. Place the second skewer perpendicular to the other skewer, with one end of the skewer on the plate and the other in the air. Top skewers with three ounces of cucumber yogurt (see below) and two ounces of sundried tomato chimichurri (see below). At Artesano, we finish the dish with fried parsley and Maldon sea salt.

Cucumber yogurt

Place cucumbers in the bowl of a food processor; purée until smooth. Pour puréed cucumber into a fine mesh strainer to remove excess liquid, pressing on the pulp until it is mostly dry. Return cucumbers to the bowl of the food processor. Add lemon juice and shallots; purée until smooth. Add yogurt. Purée until everything is well-combined. Season with salt and pepper.

Sundried tomato chimichurri

Place all ingredients, except oil, in a large bowl. Mix thoroughly. Slowly drizzle oil into the mixture, stirring continuously, until all oil is incorporated evenly.