Lamb Biftekia With Anchovy, Sun-Dried Tomato, And Mint

• For anchovy sauce
• 3
• olive oil-packed anchovy fillets
• 1
• clove garlic
• 2
• teaspoons sugar
• 2
• teaspoons Bragg's liquid aminos (you can use soy, I would suggest temari for this)
• 1/4
• cup fresh mint
• 1/4
• cup fresh parsley
• Juice of one lemon
• 2
• tablespoons apple cider vinegar
• 2
• tablespoons hot water
• 2
• teaspoons capers
• 2
• tablespoons oil-packed sundried tomatoes, chopped
• Lamb biftekia
• 3/4
• pounds ground lamb
• 1/4
• cup minced onion
• 1
• clove garlic minced
• 1/4
• teaspoon cumin
• 1/4
• teaspoon cinnamon
• 3/4
• teaspoons kosher salt
• 1
• teaspoon ground black pepper
• Pinch red pepper flakes
• 1
• tablespoon fresh, chopped parsley
• 6
• bamboo skewers

1. Make sauce by combining all sauce ingredients. I like to use a mortar and pestle for this to keep a more rustic texture -- you can use a blender or food processor but just pulse a few times. Combine anchovies, garlic, sugar, sun-dried tomatoes, mint and parsley, muddle until it forms a thick paste, add the rest of ingredients, and stir to combine. This can be made up to a week in advance and kept in the fridge. In a medium bowl, mix meat with other ingredients, portion into six logs. Wrap the meat mixture around skewers. Grill 4 minutes flip, cook another 3 minutes or so until firm. I used my indoor grill pan -- you can

anchovy sauce, olive oil, clove garlic, sugar, braggs liquid aminos, fresh mint, fresh parsley, lemon, apple cider vinegar, water, capers, oil, biftekia, ground lamb, onion, clove garlic, cumin, cinnamon, kosher salt, ground black pepper, red pepper, parsley, bamboo skewers

Taken from www.epicurious.com/recipes/member/views/lamb-biftekia-with-anchovy-sun-dried-tomato-and-mint-52831741 (may not work)