Lamb Pincho
Ingredients
- 800 gLamb shoulder (cut into 2cm cubes)
- 3 pcGarlic (finely minced)
- 2 tbspSmoked paprika
- 1 tbspCumin ground
- 1 tbspOregano
- 1 tspHot pepper d'Espelette
- 2 tbspRed wine vinegar
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcSkewers (soaked in water if wooden)
Method
Grilled lamb cubes with rendered fat nourishing a tender pink center. A sharp vinegar kick followed by the deep warmth of smoked paprika.
- 1
Cut the lamb shoulder into even 2 cm cubes. Remove hard fat but keep the intramuscular fat to keep the meat moist during cooking.
- 2
In a bowl, mix minced garlic, smoked paprika, cumin, oregano, and Espelette pepper. Add vinegar and olive oil until you get a dark red paste.
- 3
Thoroughly coat the meat cubes with the marinade. Let rest in the cold. The vinegar's acidity will start breaking down fibers to tenderize them.
- 4
Thread the cubes onto the skewers. Do not pack them too tightly so the grill heat can sear all sides evenly.
- 5
Heat a plancha or grill until smoking. Sear the skewers on high heat. The meat should be charred and crispy on the outside while remaining supple to the touch.
Frequently asked questions
How do you get this dish right?
- If using wooden skewers, soak them in water for 30 minutes before threading to prevent them from burning.
- Don't overcook the lamb; it should remain slightly pink in the center to stay juicy.
How long does this dish keep?
Raw marinated meat keeps for 24h in the fridge. Once cooked, eat immediately as reheated lamb becomes dry.
