Garlic Mint Lamb Kabobs, with Roasted Garlic and Toasted Pine Nut Couscous, and Garlicky Green Beans

Garlic Mint Lamb Kabobs, with Roasted Garlic and Toasted Pine Nut Couscous, and Garlicky Green Beans
by Matt Baird
The Wine Dive recommends Simply Naked Cabernet Sauvignon to be paired with this dish.

Meatballs:

2 pounds ground lamb, 80% lean

3/4 cup of seasoned bread crumbs

1/4 cup grated Romano cheese

1 egg

1 teaspoon salt

1 teaspoon pepper

3/4 teaspoon dried mint

Mix all ingredients together. Shape into uniform balls. Bake at 400 degrees for 18 minutes.

Couscous:
I used boxed couscous, Roasted Garlic and Olive Oil flavor, to which I added 1/2 cup of toasted pine nuts and about 1/2 cup of raisins that had been  soaked in Jack Daniels for about 45 minutes and drained.

Garlicky Green Beans:
1 pound fresh green beans, trimmed

1 head of garlic (not 1 wimpy clove, but the whole freakin' head!), chopped

2 Tablespoons olive oil

2 Tablespoons unsalted butter

1 teaspoon Slap Ya Mama Original Cajun Seasoning

Steam the green beans until they're almost done. While they're steaming, gently cook the garlic in the butter and olive oil. Do not brown the garlic. When the garlic is cooked, simply add the drained green beans to the garlic butter mixture, add the Slap Ya Mama, mix well and serve!

Red Wine Reduction Sauce:

2 cloves garlic minced

2 Tablespoons olive oil

1/2 small onion finely diced

2 cups burgundy

2 cups beef or chicken stock

1/2 teaspoon balsamic vinegar

4 or 5 pieces Marx Foods Dried Wild Porcini Mushrooms

1 Tablespoon butter

Saute onions and garlic in olive oil.Add burgundy and mushrooms and reduce to about 1/3 of a cup. Add stock, and reduce again, until thick and syrupy. Take pan off heat, strain, return to pan, and swirl in the butter.