A simple dish of lamb grilled on skewers, flavoured with cumin and pine nuts, Peleponnesian Lamb with Noodles makes an excellent dish to serve at a dinner party.
3 lb. boned leg of lamb, cut into
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon cumin seeds, crushed
1½ teaspoons salt
½ teaspoon black pepper
3 tablespoons pine nuts, crushed
1 lb. noodles
3 oz. butter, cut into small pieces
Preheat the grill to moderate.
Thread the lamb cubes on to 8 or 12 skewers. Set aside.
In a small mixing bowl, combine the oil, vinegar, lemon juice, cumin seeds, ½ teaspoon of the salt, the pepper and half of the nuts. Using the pastry brush, brush the lamb cubes with half of the oil mixture. Place the skewers under the grill and grill , turning and brushing frequently with the remaining oil mixture, for 15 to 20 minutes or until the lamb is cooked through and tender.
Meanwhile, half fill a large saucepan with cold water. Add the remaining salt and set the pan over high heat. Bring the water to the boil. Reduce the heat to moderate, add the noodles and, stirring once or twice with a fork, cook them for 6 to 8 minutes or until they are ‘al dente’ or just tender.
Remove the pan from the heat and drain the noodles in a colander. Place the noodles on a large warmed serving platter. Add the butter and, using two large spoons, toss the noodles until the butter has melted and they are thoroughly coated. Set aside and keep warm.
Remove the skewers from the grill . Slide the lamb cubes on to the bed of noodles. Sprinkle over the remaining nuts.
Serve at once.