One of my husband's very favorite meals. Serve with grilled tomatoes & onions, cous cous and naan.
2 pounds top round lamb
2 tablespoons minced garlic (4 to 5 cloves)
1 tablespoons minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
1/4 cup mild olive oil
1/4 cup dry red wine
2 tablespoons red wine vinegar
2 small red onions
2 pints cherry tomatoes
Cut the lamb in 1 1/2-inch cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
Recipe origin: Barefoot Contessa at Home