One-Pan Lamb Kebabs with White Beans and Artichokes

EASIER

GLUTEN-FREE

Makes 4 servings

These kebabs are roasted over a wonderful mix of vegetables, a Mediterranean-style side dish in the pan below. While the lamb will be cooked through by the times in the recipe, take its internal temperature periodically while it roasts to be sure. It should be for 130°F for medium-rare, or 145°F for medium. (However, understand that 130°F is not within the safety standards set by the USDA.)

One 15-ounce can white beans, such as great northern beans, drained and rinsed

1 pound frozen artichoke heart quarters, thawed

¼ cup dry vermouth, dry white wine, or chicken broth

2 tablespoons olive oil

1 tablespoon dried herbes de Provence

½ teaspoon table salt

½ teaspoon ground black pepper

1½ pounds boneless lamb loin, cut into 1-inch cubes

2 tablespoons Dijon mustard

2 teaspoons white balsamic vinegar

½ cup minced fresh parsley leaves

1. Position the rack in the center of oven; heat the oven to 400°F.

2. Combine the beans, artichoke quarters, vermouth, olive oil, herbes de Provence, salt, and pepper in a 9 x 13-inch baking dish. Roast for 10 minutes.

3. Meanwhile, toss the lamb chunks with the mustard and vinegar in a large bowl until the chunks are evenly and thoroughly coated. Working slightly off-center, thread the lamb onto four 10-inch bamboo skewers. Then insert a second skewer through the chunks so each batch is on two parallel skewers.

4. Set the skewers crosswise on the roasting pan so the bamboo ends rest on the pan sides and the lamb hangs over the bean mixture.

5. Roast for 10 minutes, then turn the skewers over and continue roasting until the lamb is medium-rare or medium, about 5 or 10 minutes longer.

6. Transfer the skewers to serving plates or a platter. Sprinkle the parsley over the bean mixture in the baking dish, stir well, and serve alongside the skewers.

Test Kitchen Notes

• You can substitute boneless leg of lamb for the more expensive lamb loin, but it’s more of a chore to cut it into 1-inch cubes. The texture will be firmer, less like tenderloin and more like sirloin.

• If you don’t like lamb, use cubed boneless pork loin.

• For more flavor, add halved peeled medium garlic cloves with the artichoke heart quarters.

Voilà! Put raw meat in the freezer for up to 1 hour or raw fish in the freezer for up to 30 minutes before slicing to make it easier to cut.