Peppered Lamb Kabobs With Tomatillos And Eggplant

For the coriander vinaigrette:1/4 cup olive oil3 shallots, finely
diced1 clove of garlic, minced6 tablespoons chicken broth1/4 cup
balsamic vinegar2 teaspoons ground coriander seeds1 teaspoon fresh
parsley, chopped1/2 teaspoon fresh thyme, chopped1/2 teaspoon fresh
rosemary, choppedsalt and pepperfor the kebabs:1 small eggplant (about
6 oz), cut into 1-iinch cubessalt1 pound lamb (from the leg) cut into
2-inch cubes1 tablespoon coarsely crushed pink peppercorns1 tablespoon
coarsely crushed black peppercorns4 to 5 slices of lean bacon, cut in
half crosswise3 tomatillos, seeded and quarteredsalt and pepper4
12-inch wooden skewers, soaked in water for 30 minutesoil for brushing
skewersto make the vinaigrette: In a medium sautã© pan, heat oil.
Sautã© shallots and garlic in oil for 1 minute. Add chicken broth,
balsamic vinegar, coriander, parsley, thyme, and rosemary. Mix well.
Adjust seasoning with salt and pepper to taste and set aside for 1
hour to blend flavoursto make the kebabs: Lightly salt cubed eggplant
and place in a colander set over a plate. Set aside for 1 hour to draw
out the bitter juices. Rinse well and place on paper towels to dry.In
a medium bowl, toss cubed lamb with crushed peppercorns. Wrap each
bacon strip around one or two cubes of eggplant until all the eggplant
and bacon is used. Skewer kebabs by alternating crusted lamb, eggplant
with bacon, then tomatillos. Brush skewers lightly with oil and place
in centre of cooking grate. Grill for 6 minutes or until bacon is
fully cooked, turning every 1 1/2 minutes during cooking time.
Meanwhile, warm vinaigrette over low heat. Place kebabs on a platter,
drizzle with warm vinaigrette, and serve with rice pilaf.