Jul 30, 2012

Lamb-kabobs


We’re more than half way through summer and how many bar-b-ques have you gone to by now?  Getting tired of the usual burgers, hot dogs, steaks and sausage?  The next time you want to change things up a little, I have the perfect thing. Lamb!!  I love grilling lamb and this is a great way to grill lamb for a party.  So easy and flavorful, and fun to eat….who doesn’t love a good kabob? 

Lamb-kabobs

1 boneless leg of lamb, about 3-4 pounds
8 cloves garlic
4 sprigs rosemary
6 sprigs thyme
¼ cup Dijon mustard
¼ cup whole peppercorns
1 bottle dry red wine (Cabernet Sauvignon)
Salt
Bamboo skewers



To make your life easier, make sure you buy boneless leg of leg.  You can ask your butcher to debone it for you or you can do it yourself.  Dice up the lamb into 2 inch cubes.  Be sure to make sure that the cubes are as close in size as possible so they will cook evenly.



Prepare a large zip bag that can hold everything.  I highly suggest the 2 ½ gallon bags.  I love these bags for marinating and even brining.  But be sure to put the bag on a platter so if there’s a leak it won’t be all over your fridge.


Rough chop the garlic.  




Take the rosemary and thyme and with the back of your knife, bruise the herbs to release the oils.  



Add the garlic, herbs, Dijon, peppercorns and 1 tablespoon of salt to the marinating bag.  Then add the lamb cubes to the bag and carefully pour the entire bottle of wine in as well.  Seal the bag, trying to rid of as much air as possible. Massage the lamb with all the marinades.  Really make sure that everything gets evenly distributed.



Marinate in the fridge for 4-24 hours.  Overnight is best, but no less than 4 hours.

When about ready to grill, take the skewers and put them in water for about 15-30 minutes.  This will keep them from torching on the grill.



Drain the lamb from the marinade.  Dispose of the marinade – it’s done its job.  Pick off any peppercorns or herbs that may have stuck to the lamb.  Dry with paper towels.  Make sure that the meat is dry or it won’t sear nicely.

I suggest skewering the meat separate from the vegetables.  Meat and vegetables take different times to cook.  If you put them together, you’ll have overdone meat or raw vegies.  I like to do zucchini, mushrooms, red peppers and red onions with a little olive oil, salt, pepper and dry oregano.  They pair well with the lamb.

After you skewer the lamb, sprinkle a pinch of salt on all the lamb kabobs and set aside in room temperature for a max of 30 minutes before getting ready to cook.

I prefer to grill on charcoal. There’s nothing like it.  I find that gas grills can’t provide the heat and flavor that charcoal provides.



Cook the lamb kabobs for about 3-4 minutes on one side and 2-3 minutes on the second.  You want to have that nice sear on the outside and still medium-rare on the inside.  Let your meat rest for 10 minutes before serving.

Elizabeth and my son Max

My sons love lamb.  I made these kabobs for a small gathering this weekend and our friend’s 1 ½ year old daughter could not get enough of the lamb either.  J Kids want good food too!!!  The hardest part is getting that 1st bite in. After that, you’ll be surprised how much they’ll be open to it.

1 comment:

  1. Love the pics and post! You have inspired me and you make it sound so easy that I might just have to try making lamb myself..... :-)

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