Paprika and Herb-Marinated Lamb Skewers

Photo: Meat

From: Chef Julie Frans, Essensia at The Palms Hotel & Spa, Miami. Yield: 20 skewers, 2 per serving.

3 lb. lamb shoulder, fat trimmed, medium dice    

Lamb Marinade:
2 Tbsp. rose water    
1 Tbsp. fresh thyme, de-stemmed    
¼ cup balsamic vinegar    
4 garlic cloves, chopped    
1 Tbsp. Aleppo pepper    
1 Tbsp. Spanish paprika    
½ cup orange juice
½ cup extra virgin olive oil
to taste, kosher salt
to taste, fresh cracked black pepper
as needed, rosemary skewers

Zucchini Ragout:
2 Tbsp. extra virgin olive oil    
2 cups sweet onion, thinly sliced    
2 cups fennel, cored, thinly sliced    
4 cups zucchini, seeded, thinly sliced    
4 cloves fresh garlic, thinly sliced    
1 cup artichoke hearts, thinly sliced    
¼ cup fresh lemon juice    
2 Tbsp. fresh thyme, chopped    
¼ cup fresh parsley, chopped    
¼ cup fresh mint, chopped    
to taste, kosher salt    
to taste, fresh cracked black pepper

New Potato Puree:
1 Tbsp. extra-virgin olive oil    
1 cup sweet onion, chopped    
2 lb. new potatoes, peeled, diced    
¼ cup garlic confit    
1 cup artichoke hearts, chopped    
1 cup vegetable stock
to taste, kosher salt
to taste, fresh cracked white pepper
1 Tbsp. fresh Italian parsley, chopped

For lamb: For the marinade, combine all ingredients, except salt and pepper, in a small bowl and mix well. Add the lamb and refrigerate overnight.

For service, skewer lamb onto rosemary skewers and grill to desired temperature. Season with salt and pepper and serve atop zucchini ragout and new potato puree.

For zucchini ragout: Preheat a large pot over medium heat; add olive oil. Once oil begins to shimmer, add onion, fennel, zucchini, artichokes and garlic. Cook over medium heat until all ingredients are softened and lightly caramelized, about 45 minutes. Adjust heat as necessary to prevent excessive browning.

Next, add lemon juice and herbs. Continue to cook for 15 minutes or until lemon juice is completely incorporated. Season with salt and pepper and reserve for service.

For new potato puree: Preheat a medium sized sauce pot over medium heat; add olive oil. Once oil begins to shimmer, add sweet onion and cook until translucent; being careful not to brown. Add potatoes, garlic confit, artichokes and vegetable stock. Cover and cook until potatoes are softened, about 30 minutes. Puree potato mixture and season with salt and pepper. Add parsley, for color, and reserve until ready to use.