So in keeping with the spirit of yesterday’s post about tzatziki, I decided that lamb would be the appropriate follow up. My best friend keeps telling me that lamb isn’t food, but I have to disagree.   Lamb is just bursting with flavor and is the perfect accompaniment to most mediterannean or middle eastern dishes. Yes, I know that lambs are cute little fluff balls, but they’re also delicious. This recipe is a pretty basic lamb kabob with a marinade, but the addition of using the rosemary twigs as skewers I got from a recipe on recipespress.com. They’re really pretty and look all fancy shmancy, but they also a big pain in the behind to use, so if you go that route…be patient. If you’re not using the rosemary as skewers then have at it because the recipe is super easy and really delicious. One last note, I was going to actually grill these outside, but the weather gods had other plans so I ended up using a stove-top grill pan. Still ended up being tasty.

 

ingredients

Lamb
1 Lemon, juiced
Taragon
Thyme
Olive Oil
Salt
Pepper
1 large clove Garlic
rosemary
cider vinegar (not pictured)

soaking skewers

 

If you are using the rosemary skewers, put them in a pan of water to soak while you prep the rest of the ingredients.

 

mush

One of the nice things about marinades is that measuring isn’t really that important (in my opinion). So I don’t measure out tablespoons of herbs and whatnot. I just add some and it pretty much always turns out alright. So just take a bunch of tarragon and thyme leaves and chop them up. If you’re not using rosemary skewers, throw some rosemary in the mix as well. Dice up the garlic. Throw all of that in a blender or you can use a morter and pestle. Add some olive oil and a little cider vinegar and combine. Add in some salt and pepper as well

meat!

 

Now turn to the meat. I got a 1/2 of a leg, which was a little under 2.5 lbs with the bone in. Cut the meat from the bone, trimming off excess fat and membrane and chunk into cubes.

marinade

Put the cubes in a bowl and mix in the marinade. Let that sit for at least 30 minutes. Longer if you can.

 

raw on skewers

Start heating up your grill or grill pan so it will be nice and hot when the lamb is ready to go on.

Start putting the lamb onto the skewers. If you are using the rosemary then be gentle with the rosemary sticks and if there is any membrane on the lamb, you may need to use a knife to help make a hole through which to put the skewer.

grilling

 

Once the pan or grill is hot, put the skewers on and cook for a 1 to 2 minutes (or a little longer if you have large pieces of lamb or like your lamb well done).

Take the lamb off the grill when cooked to your liking and let it rest for about 10 minutes before digging in! It’s really good with the tzatziki sauce from yesterday’s post!

 


Lamb Kabobs
 
Recipe By:
Ingredients
  • Lamb
  • 1 Lemon, juiced
  • Taragon
  • Thyme
  • Olive Oil
  • Salt
  • Pepper
  • 1 large clove Garlic
  • rosemary
  • cider vinegar (not pictured)
Instructions
  1. If you are using the rosemary skewers, put them in a pan of water to soak while you prep the rest of the ingredients.
  2. Take a bunch of tarragon and thyme leaves and chop them up. If you're not using rosemary skewers, throw some rosemary in the mix as well. Dice up the garlic. Throw all of that in a blender or you can use a morter and pestle. Add some olive oil and a little cider vinegar and combine. Add in some salt and pepper as well
  3. Now turn to the meat. Cut the meat from the bone, trimming off excess fat and membrane and chunk into cubes.
  4. Put the cubes in a bowl and mix in the marinade. Let that sit for at least 30 minutes. Longer if you can.
  5. Start heating up your grill or grill pan so it will be nice and hot when the lamb is ready to go on.
  6. Start putting the lamb onto the skewers. If you are using the rosemary then be gentle with the rosemary sticks and if there is any membrane on the lamb, you may need to use a knife to help make a hole through which to put the skewer.
  7. Once the pan or grill is hot, put the skewers on and cook for a 1 to 2 minutes (or a little longer if you have large pieces of lamb or like your lamb well done).
  8. Take the lamb off the grill when cooked to your liking and let it rest for about 10 minutes before digging in!