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Grilled Lamb & Onion Kabobs w/ Olive Aio

Source of Recipe

Sara Moulton


Recipe Introduction

This was really delicious and very easy to do once you cut the lamb into cubes. That’s always tricky with lamb and was especially so this time. I wasn’t able to find a semi-boneless leg of lamb and ended up getting shoulder – never again! It was impossible to cut into cubes with all the fat and sinew and gristly bits. I ended up with something that resembled stir fry pieces and couldn’t thread them onto skewers. We cooked it with the onions in a grill basket. It was not kabobs, but it was very good. I served this with couscous and grilled flatbread.

List of Ingredients

3 garlic cloves, minced
3 T. fresh lemon juice
2 T. extra virgin olive oil
1 T. chopped fresh rosemary or oregano or 1 t. dried
Kosher salt and black pepper
2 lb. boneless leg of lamb, cut into 1 1/2 inch cubes
4 small onions (about 2 inches across), quartered
3/4 c. low-fat mayo
1/4 c. pitted, brine-cured olives, such as kalamata, finely chopped



Recipe

Combine 2 T. boiling water with 1 t. of the garlic and set aside to cool slightly.

Mix together 2 T. of the lemon juice, the oil, herbs, the remaining 2 t. garlic, 1/4 t. salt and 1/8 t. pepper in a medium bowl. Add the lamb and onions and toss to coat. Marinate for 15 minutes.

Mix together the mayonnaise, olives, 2 T. lemon juice and the garlic and water mixture to make the aioli. Set aside.

Skewer the meat and onions on 4 skewers and grill, brushing with any remaining marinade. Grill 4 inches from the coals/flames, 6 to 8 minutes a side for medium rare. Serve with the aioli.

Serves 4.