Wine & Rosemary Lamb Skewers
Source of Recipe
KINGSFORD®
Wine & Rosemary Lamb Skewers
Makes 6 servings
Ingredients
1 cup dry red wine
1/4 cup olive oil
3 cloves garlic, cut into slivers
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves, crumbled
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crumbled
2 pounds boneless lamb, cut into 1-inch cubes
Salt and black pepper
4 or 5 sprigs fresh rosemary (optional)
Grilled Bread (recipe follows)
Combine wine, oil, garlic, thyme and rosemary in a shallow glass dish or large heavy plastic food storage bag. Add lamb; cover dish or close bag. Marinate lamb in the refrigerator up to 12 hours, turning several times. Remove lamb from marinade; discard marinade. Thread lamb onto 6 long metal skewers. Season to taste with salt and pepper.
Oil hot grid to help prevent sticking. Grill lamb, on a covered grill, over medium KINGSFORD® Briquets, 8 to 12 minutes, turning once or twice. Remove grill cover and throw rosemary onto coals the last 4 to 5 minutes of cooking, if desired. Move skewers to side of grid to keep warm while bread is toasting. Garnish, if desired.
Grilled Bread
Makes 6 servings
Ingredients
1/4 cup olive oil
2 tablespoons red wine vinegar
1 French bread baguette (about 12 inches long), sliced lengthwise, then cut into pieces
Salt and freshly ground black pepper
Mix oil and vinegar in cup; brush over cut surfaces of bread. Season lightly with salt and pepper. Grill bread cut side down, on an uncovered grill, over medium KINGSFORD® Briquets until lightly toasted.
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