Rosemary Skewered Lamb

  • Yield 8 servings

Ride through the Greek section of Astoria, Queens, in New York around dinnertime and your nostrils will fill with the smell of rosemary and lamb.

Lamb-Skewers-Relish.jpg
High Cotton Food Styling & Photography

Ingredients

8 -- (8- to 10-inch long) sturdy fresh rosemary branches or 12-inch long wooden skewers
Fresh Herb Marinade:
1/2 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 pounds boneless lean lamb, from the leg or sirloin, trimmed of fat and cut into 1 1/2-inch cubes

Instructions

  1. Soak rosemary branches or skewers in water for 2 hours. 
  2. Combine marinade ingredients in a small bowl. Stir well. Place lamb in a large zip-top plastic bag. Pour marinade over lamb and seal. Squish everything around to coat the meat. Place in refrigerator for 2 hours, turning the bag a few times.
  3. Remove lamb from marinade, discarding marinade. Thread lamb onto rosemary branches or skewers.
  4. Light a charcoal fire or preheat your gas grill on high. Oil grate. Let coals burn down to a medium-hot fire or adjust gas grill burners to medium-high.
  5. Place skewers on grill and cook 8 minutes, or to desired doneness, turning a few times. 
Recipe reprinted with permission from Fred Thompson's Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard (Taunton Press, 2007).

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