Ground Lamb and Idaho® Potato Kabobs*
Served as a menu ideation to students at Harvard University.
Ingredients:
- 100 pieces baguette style bread, bias-sliced, 1-inch (see assembly)
- 1 quart smoked paprika oil (recipe follows)
- 100 pieces pimiento-stuffed olives, large (see assembly)
- 200 x 2 ounce Twice-Cooked Basque Potatoes (recipe follows)
- 100 pieces Cumin Scented Lamb Albondigas (recipe follows)
- Ingredients for Smoked Paprika Oil:
- 1 quart canola oil, heated
- 1/4 cup smoked paprika
- 1/4 cup annato seeds
- Ingredients for Twice-Cooked Basque Potatoes:
- 16 pounds Idaho ® Russet potatoes (*see NOTE) as needed
- Kosher Salt
- 1 1/2 cups canola oil
- 2 tablespoons oregano, crumbled
- 2 tablespoons kosher salt
- 2 tablespoons black pepper, fine grind
- (NOTE: If potatoes are not to be peeled, adjust the quantity to approximately 13 pounds. If potatoes are peeled, consider saving the skin pieces to prepare "Crimson Crepes")
- Ingredients for Cumin Scented Lamb Albondigas:
- 6 pounds, 8 ounces American lamb, fine grind, icy cold
- 10 ounces breadcrumbs, fine
- 10 ounces onion, minced
- 2 tablespoons cumin, ground, toasted
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, ground
- 12 ounces egg, beaten, icy cold
- Canola oil (as needed)
- Ingredients for Vegan Smoked Paprika Aioli:
- 1 gallon signature vegan aioli
- 2/3 cup tomato paste
- 1/4 cup agave nectar
- 1/3 cup smoked Spanish paprika
- 1 1/2 teaspoon cayenne, ground
- Kosher salt
- White pepper, finely ground
Directions:
Directions for Smoked Paprika Oil
- Combine heated canola oil with smoked paprika and annatoo seeds. Mix well
- Cool completely. Strain for use
- Hold chilled up to 1 week
Directions for Twice-Cooked Basque Potatoes:
- Cut potatoes into uniform pieces of approximately 1 ounce each.
- In large pot or steam kettle cover potatoes with cold salted water.
- Heat just to a boil. Simmer just until barely fork tender.
- Drain well and shake or stir over heat to dissipate steam and roughen edges of each piece.
- Toss potato pieces with oil and seasonings. Mix to coat each piece.
- Arrance potatoes on oiled sheet pans. (**See NOTE)
FOR SERVICE:
- Bake at 375°F until golden brown, about 30 minutes. Turn as needed to assure even coloration during cooking.
- Hold uncovered up to 1 hour.
(**NOTE: Potatoes can be prepped to this point, covered and refrigerated.)
Directions for Cumin Scented Lamb Albondigas:
- Combine lamb with onion, garlic and seasonings in mixer bowl with paddle attachment. Mix just to combine.
- Test cook small bit and adjust seasonings with salt and pepper.
- Add beaten egg. Mix to combine well.
- Portion firmly with 1.5 (56 millimeter/ 3 tablespoon) ounce scoop.
- Flatten each portion slightly into slider patty shape.
- Cover and chill.
- Cook lamp patties on hot (350°F) grill until nicely browned on both sides, and an internal temperature of 130°F is reached.
- Hold covered up to 1 hour.
Directions for Vegan Smoked-Paprika Aioli:
- Combine all ingredients in mixer bowl fitted with wire whip attachment.
- Mix at low speed to combine well.
- Taste and adjust seasoning.
- Transfer to storage container.
- Cover and chill
- Hold chilled up to 1 week.
Assembly
- Brush Smoked Paprika Oil on both sides of each bread slice.
- Toast on hot grill (or in hot oven) until golden on both sides.
- Reserve.
- Working in batches, skewer one olive onto long pick or bamboo skewer.
- Add one piece of potato to each skewer, moving olive up.
- Add one lamb albondiga to each skewer, moving potato and olive up.
- Finish with second piece of potato, moving albondiga, potato and olive up.
- Pipe one half ounce of Smoked-Paprika Aioli onto each reserved toast slice.
- Insert one skewer into each toast slice at an angle that permits arrangement on service line.
- Hold uncovered up to 1 hour.
*also called "pinchos" or "pintxos"
