Lamb and Artichoke Spiedini with Oregano Polenta

Cook, Mains, Recipes, Sunday Supper

Spiedini are the Italian version of skewered meat. This combination of lamb and artichoke hearts is easy to assemble, yet sophisticated enough for any occasion.

 

Lamb and Artichoke Spiedini with Oregano Polenta

 

1 1/4 lb. (625 g.) boneless lamb leg steaks, trimmed of excess fat and gristle and cut into 3/4-inch (2-cm.) cubes

1 lb. (500 g.) thawed frozen artichoke hearts

Grated zest and juice of 1 lemon

3 Tbs. olive oil, plus extra for brushing

2 cloves garlic, minced

2 tsp. minced fresh oregano

Kosher salt and freshly ground pepper

Lemon wedges for serving

 

For the oregano polenta:

Olive oil

2 cloves garlic

1 Tbs. minced fresh oregano

Whole milk as needed

Reduced-sodium chicken broth as needed

1 box (9 oz./280 g.) instant polenta

2 Tbs. grated Parmesan cheese

2 Tbs. unsalted butter

 

In a bowl, combine the lamb, artichokes, lemon zest and juice, 3 tablespoons oil, garlic and oregano. Add 1/2 teaspoon salt and season with pepper. Toss to combine and let stand at room temperature for 1 hour, or cover and refrigerate for at least 2 hours or up to 6 hours. Toss the mixture occasionally. If using bamboo skewers, soak 14 skewers in water for 30-40 minutes.

 

Meanwhile, to prepare the polenta, heat a small amount of oil in a heave saucepan over low heat. Add the garlic, and before it has a chance to scorch, stir in the oregano and cook, stirring, for 30 seconds. Add a mixture of half milk and half broth in place of the quantity of water called for in the recipe on the polenta box. Bring to a boil and cook the polenta according to the package instructions. Just before the polenta is done, stir in the Parmesan and butter. Cover and hold in a warm place, or keep warm in the top of a double boiler over barely simmering water.

 

Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat, or preheat a large cast-iron stove-top grill pan over medium-high heat. Thread the ingredients onto each skewer in the following order: 1 artichoke heart, 2 lamb pieces, 1 artichoke heart, 2 lamb pieces, and 1 artichoke heart. Position them close to the pointed end of the skewer, and press the lamb pieces snugly together. Wrap about 2 inches (5 cm.) of the blunt end of each skewer with aluminum foil to make a handle.

 

Place the skewers on the grill rack over the hottest part of the fire or in the grill pan, and cook until browned, about 2 1/2 minutes. Turn and cook until browned and just firm to the touch, 2-3 minutes more.

 

Remove the foil from the skewers and arrange on a warmed platter. Season with salt and garnish with lemon wedges. Serve at once with the hot polenta. Serves 4-6.

5 comments about “Lamb and Artichoke Spiedini with Oregano Polenta

  1. Star Mihovk

    Oregano, commonly called “the pizza herb,” is one of the most widely-used herbs worldwide, so it is hard to imagine anyone not having tried it. However, oregano was virtually unused in America until returning World War II soldiers heightened the popularity of pizza. ^’,-

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