Rialto Restaurant & Bar

Reserve a table

Grilled Rosemary Lamb Skewers with Garlic Yogurt

2 tablespoons extra-virgin olive oil

½ cup chopped onion

4 garlic cloves, minced

¼ teaspoon freshly ground black pepper

1 teaspoon salt, divided

⅛ teaspoon cinnamon

½ teaspoon sweet paprika

½ cup red wine

¼ cup minced parsley

2 tablespoons minced mint

1 pound ground lamb

 

Heat the oil in a skillet over medium heat. Add the onion, garlic, pepper and ½ teaspoon of the salt. Cook, stirring frequently, until the onions are soft and translucent, about 8 to 10 minutes. Increase the heat to high and add the cinnamon, paprika and red wine. Bring the mixture to a boil and cook, stirring constantly, for 5 minutes or until thick and glossy. (You should have about ¼ cup of the glaze.) Transfer to a bowl and refrigerate until cool, about 20 minutes.

In a large bowl, use your hands to combine the cooled red wine glaze with the parsley, mint, lamb and remaining ½ teaspoon salt. Form the lamb mixture into 18 portions that are 1 inch wide and 2 inches long (approximately 1 ounce each) and skewer each portion. Place the skewers on a plate, cover with plastic and refrigerate for at least one hour or up to overnight.

Preheat a grill to medium-high and cook the skewers until cooked through, about 3 to 5 minutes per side. Serve immediately.