15 June 2010 ~ 0 Comments

Lamb Kebabs marinated in mint sauce

More barbecue! The lamb marinated in mint and vinegar brings up the lamb flavor in a unique way that’s hard to describe, but very tasty. Enjoy with a strong red wine such as a bottle of 2003 Cooper-Garrod Cabernet, produced less than 10 miles from here.

Ingredients for the marinade

– 2 TBSP fresh mint (use 1/2 tsp dry mint if fresh is not available)
– 1/2 tsp dry dill
– 1/2 tsp dry basil
– 1/2 tsp ground coriander
– salt
– fresh ground black pepper
– 1 1/2 lbs lamb shoulder (or leg), diced into about 1 inch cubes
– 1 cup red wine vinegar
– 2 large shallots, finely chopped
– 3 TBSP olive oil

Steps for the marinade

– chop the mint and place into a non reactive bowl large enough to hold the lamb cubes
– add the dill, basil and coriander, salt and pepper. Mix well
– cut the lamb into 1 inch cubes and place into the bowl and mix in so the lamb is uniformly coated with the spices
– cover and refrigerate for about an hour
– add the vinegar and shallots, and mix well
– cover and refrigerate overnight

Steps for grilling the lamb kebabs

– heat your grill to high
– while the grill is warming up, place the lamb pieces on the skewers (I prefer to use flat ones, it is easier to turn)
– sprinkle some olive oil on the kebabs
– cook 10 minutes all together (3 minutes one side, 3 minutes opposite side, then 2 minutes each on the last 2 sides) for medium rare
– each time you turn, spread some more olive oil with a brush so the lamb does not dry
– serve immediately
– Enjoy!

Tags: , , ,

Leave a Reply