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June’s SandySpice Recipe for Moruno N.21

sa-blog-image-june

LIOR_spice_21_224_grandeFor all of our SandySpice members…Get ready for June’s spice – Moruno N.21. In the traditional pintxo moruno, a mix of cumin and saffron is used to flavor meats, fish and sausages, but when the blend is added to grilled vegetables, it carries a similar flavor profile.

Spice Crusted Lamb Skewers

Ingredients
1 teaspoon kosher salt
2 tablespoons Moruno N.21 spice blend
2 garlic cloves, coarsely chopped
1 teaspoon finely grated lemon zest
½ cup extra-virgin olive oil, plus more for drizzling
½ cup roughly chopped mint
½ cup roughly chopped parsley
1 pound lamb top round or lamb loin, cut into 1-inch cubes
Freshly ground pepper
Coarse sea salt
1 tablespoon fresh lemon juice

Instructions

1. In a mixing bowl, combine the salt, Moruno spice blend, garlic, lemon zest, oil, mint and parsley. Add the lamb and season with black pepper.
2. Thread the lamb into metal or bamboo skewers (3 to 4 pieces of lamb per skewer). Place on a platter, cover with plastic and refrigerate for at least 4 hours or overnight.
3. Prepare a medium-hot grill or heat a grill pan over medium-high heat. Add the skewers and grill, turning once, until the lamb is cooked through, about 1 to 2 minutes per side.
4. Sprinkle with sea salt and Moruno, drizzle with olive oil and lemon juice, and serve.

la-boite-logoRecipe provided by LA BOÎTE.
For more recipes and spices check out “The Art of Blending” by Lior Lev Sercarz

Photography by Thomas Schauer.

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