It’s grilling season, and I have lamb on my mind. I’ll start off by saying that I love Lamb. It is by far my favorite red meat. There is nothing that compares to the succulent and earthy flavor of lamb. I’ll also say that growing up in Dearborn, Michigan where there is a large Middle Eastern population, I’ve had more than my fair share of delicious lamb. I’ve eaten everything from roasted leg of lamb served over a bed of lemon-herb vermicelli and rice to the most succulent lamb chops you’ve ever had in your life. And if there is one other thing you need to know about living in Dearborn it’s this: you grill out. A lot. And I’m not talking about grilling burgers and brats (not that there is anything wrong with that, I love burgers and here’s my proof!). But I watched a lot of people grill a lot of kebabs, whole legs of lamb, and minced meat skewers. These cuts of meat were served with everything from freshly baked breads, to chutneys and yogurt, to rice pilafs. Is your mouth watering yet? Mine is!
So, you can certainly say that this recipe was inspired by the smells and sights of my experiences growing up in a lamb loving community. <3
Mmm see the smoke? Get your grill out for this recipe (if you don’t have a grill, go ahead and try cooking these in a broiler). I would highly recommend serving these with warm naan and a side of this delicious concoction: spiced yogurt-mint sauce (Raita).
- 2 pounds boneless leg of lamb, cut into 2 inch pieces
- 2 tablespoons minced garlic (3-4 cloves)
- 2 tablespoons minced rosemary leaves
- 1 teaspoon parsley
- 1/2 cup mild olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 red onion
- 5-6 mushrooms
- 1 red bell pepper
- Whisk all ingredients except for the lamb and red onion in a large bowl.
- Add the lamb and coat all pieces. Make sure the lamb is covered in the marinade.
- Cover with plastic wrap and refrigerate overnight (or up to 2 days). Before cooking, let the lamb sit out and come to room temperature (30 minutes - 1 hour).
- Heat grill to 400 degrees fahrenheit.
- Arrange the kebabs on wooden skewer, alternating with red onion, mushrooms, and pepper.
- Cook on grill for 10-15 minutes, turning about 2-3 times. Lamb is best served medium-rare.