try this: lamb kebobs

One of my husband's very favorite meals. Serve with grilled tomatoes & onions, cous cous and naan.

Lamb Kebobs

DSC_0325-1 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
Kosher salt 
2 small red onions 
2 pints cherry tomatoes
Wooden skewers

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

About Melissa

Melissa is founder of Girlymama and co-founder of the mom fashion blog, All Things Chic. You can also find her designing blogs at Eliza Grace Design and on Twitter as Melissa Angert.

Comments

  1. 1
    EveryChapter says:

    Wow, yum! This sounds delicious, thanks for the recipe.