You are here: Home » Recipes » Rosemary Skewered Lamb Rosemary Skewered Lamb Recipe by Our Cookbook Collection 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. High Cotton Food Styling & Photography PrintEmail Ingredients 8 -- (8- to 10-inch long) sturdy fresh rosemary branches or 12-inch long wooden skewersFresh Herb Marinade:1/2 cup olive oil3 tablespoons fresh lemon juice1 tablespoon chopped fresh rosemary1 tablespoon chopped fresh oregano or 1 teaspoon dried1 tablespoon chopped fresh thyme or 1 teaspoon dried1/2 teaspoon coarse salt1/4 teaspoon freshly ground black pepper2 pounds boneless lean lamb, from the leg or sirloin, trimmed of fat and cut into 1 1/2-inch cubes Instructions Soak rosemary branches or skewers in water for 2 hours. 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. Remove lamb from marinade, discarding marinade. Thread lamb onto rosemary branches or skewers. 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. 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).