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Ocean House Shares Farm To Table Recipe For Lamb Kebabs

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lambJanice McEachen joins the Morning Extra from the Ocean House in Watch Hill to talk about the restaurant’s farm to table concept. She shares a recipe for lamb kebabs using lamb from Sankow’s Beaver Brook Farm in Connecticut and goat’s milk yogurt from Beltane Farms, also in the state.

For more on the restaurant, go to: www.oceanhouseri.com.

Lamb Kebabs:

• 4 cloves garlic

• 2 teaspoons kosher salt

• 1 pound freshly ground lamb

• 1 small onion, grated

• 3 tablespoons chopped fresh flat-leaf parsley

• 1 tablespoon ground coriander *

• 1 teaspoon ground cumin *

• 1/2 teaspoon ground cinnamon*

• 1/2 teaspoon ground allspice*

• 1/4 teaspoon cayenne pepper*

• 1/4 teaspoon ground ginger *

• Freshly ground black pepper

• Olive oil, for brushing the grill

*If you have Kofte spice blend replace the six spices above with 2 tablespoons of the Kofte spice.


  1. Smash the garlic cloves and sprinkle with a generous pinch of salt. With the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 2 teaspoons of salt with the meat, onion, parsley, and spices.
  2. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a flat skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
  3. Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes.
  4. Transfer to a serving platter and serve with tzatziki and flat bread.

Goat Yogurt Tzatziki

• 1 pint plain Beltane Farm goat’s milk yogurt

• 1 cucumber, peeled and seeded

• 1 teaspoon kosher salt

• 2 tablespoons freshly squeezed lemon juice (1 lemon)

• 1 tablespoon good extra virgin olive oil

• 1 1/2 teaspoons minced garlic

• Pinch freshly ground black pepper


  1. Grate the cucumber and toss it with the kosher salt; place it in a sieve, and set it over a bowl to drain for 30 minutes – 1 hour.
  2. Place yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the lemon juice, olive oil, garlic, and pepper.
  3. You can serve it immediately, or allow it to sit in the refrigerator for a few hours to allow the flavors to blend.
  4. Season to taste with additional salt and pepper if needed.

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