Before taking an International Foods class in college, I had never eaten lamb. My parents didn't like it, so I assumed I wouldn't either. My cooking group was assigned to develop a lamb appetizer recipe. We decided to create a Mediterranean-style marinade and skewer the lamb. To my surprise, the flavor was so delicious that it inspired me to try other lamb dishes.
In this recipe, tender lamb cubes are infused with fragrant herbs, lemon, and garlic. They are then grilled or pan-seared using fresh rosemary sprigs for both flavoring the marinade and as skewers. Rosemary Lamb Kebabs are perfect for entertaining because they are both elegant and delicious.
If you're only making a few skewers, economical lamb shoulder chops can be substituted for the boneless leg. In addition to the lamb cubes, vegetables like cherry tomatoes, zucchini, and onions can be added to the skewers. One final tip: try the marinade on lamb loin chops, it's excellent too!
Rosemary Lamb Kebabs
Skewered lamb marinated in fresh lemon and herbs. Sprigs of rosemary make clever handles and make a beautiful presentation.
Makes about 50
50 sturdy rosemary sprigs about 6 inches long
4 lemons zested and juiced
8 cloves garlic minced
1 tablespoon dijon mustard
2 teaspoons salt
½ cup olive oil
2 teaspoons thyme fresh chopped
2 teaspoons oregano fresh chopped
6 pounds lamb boneless leg
black pepper
Prepare rosemary sprigs by removing leaves leaving up to 3 inches from the top of the stem intact, save the discarded leaves. Cut end of sprigs into sharp point.
To make marinade finely chop the rosemary leaves removed from the stems. Whisk together lemon juice, garlic, dijon mustard, salt, oil, thyme, oregano and add chopped rosemary leaves.
Trim and cut lamb into ½ inch cubes or irregular pieces and marinate for 4 to 6 hours.
Thread 3 pieces of lamb onto stem of each rosemary sprigs, leaving a little space between cubes. Season the skewers with a few grinds of black pepper.
Preheat the grill to very hot. Place a strip of foil along edge to protect tops of rosemary sprigs. Quickly cook lamb skewers with tops of rosemary skewers resting on foil for about 1 minute per side.
Move onto serving platter and sprinkle with lemon zest to garnish.