April – Washington Cabernet Merlot
Yield: 16 skewers and 3/4 cup herbed mayo
1/3 cup regular or light mayonnaise
2 tbsp each sour cream and Dijon mustard
2 tbsp each finely chopped parsley and green onion
1 tsp red wine vinegar
1 small clove garlic, minced
16 (6-inch) wooden skewers (soaked in warm water for at least 30 minutes)
1 egg 1/4 cup chopped fresh parsley
2 tbsp Dijon mustard
1 tbsp chopped fresh rosemary
2 cloves garlic, minced
1/2 tsp each sea salt and freshly ground pepper
1 lb ground lamb
2 tbsp olive oil (approx.)
Herbed Mayo: Stir mayonnaise with sour cream, mustard, parsley, onion, vinegar and garlic. Let stand for at least 15 minutes before serving (or chill for up to 1 day).
Lamb Skewers: Stir egg with parsley, mustard, rosemary, garlic, salt and pepper until combined. Crumble in ground lamb; mix gently to combine.
Divide meat into 16 portions; form around skewers into a log shape. (Skewers can be covered and reserved in the refrigerator for up to 1 day; bring to room temperature for 30 minutes before grilling.)
Preheat grill to medium. Brush lamb skewers evenly with oil.
Grill, turning often, for 7 to 8 minutes or until just cooked through (no pink remains).
Arrange skewers on a platter with herbed mayo for dipping.
Pair with: LE2013 Washington Cabernet Merlot