Lamb kebabs

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Makes: 4 servings adjust
Marinate lamb a day in advance. Then, grill the mab kebabs with cherry tomatoes and make the cous-cous at dinner time. Serve with nice chianti.

Directions

Ingredients

  • 2 Lamb Ribroast, TOP ROUND LAMB FOR KEBABS
  • 2 Lamb Ribroast, TOP ROUND LAMB FOR KEBABS
  • 3 cloves Garlic, minced
  • 3 cloves Garlic, minced
  • 2 tablespoons Fresh Rosemary, minced
  • 2 teaspoons Fresh Thyme
  • 2 teaspoons Fresh Thyme
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Red Wine Vinegar
  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Kosher Salt, and pepper
  • 3 Red Onion
  • 1⁄2 cup Chicken Broth, College Inn
  • 1⁄4 cup Extra Virgin Olive Oil
  • 1⁄4 cup Extra Virgin Olive Oil
  • 1 tablespoon Fresh Lemon Juice, fresh squeezed
  • 1 pinch Kosher Salt
  • 2 pints Red Cherry Tomato

Step 1

cut lamb into 1.5 inch cubes (20 cubes). combine garlic, rosemary and thyme with olive oil, red wine vinegar, and salt in a bowl. add lambs cubes. Refrigerate overnight or for 2 days. Toss occasionally.

Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 3 Red Onion
  • 2 Red Cherry Tomato
  • 1 tablespoon Kosher Salt, and pepper

Step 2

Heat grill. Brush grill with olive oil. Cut red onions into quarters. Place 3 or four cubes of lamb on a skewer, interspersed by onion. Sprinkle with salt and pepper. Make cherry tomato skewers. Brush with olive oil, salt, and pepper. Cook lamb skewers for 10-15 minutes, turning 2-3 times. Cook Tomato skewers for 5 minutes, until seared on outside, but firm inside.

Ingredients

  • 2 tablespoons Fresh Rosemary, minced
  • 1⁄2 cup Chicken Broth, College Inn
  • 1 tablespoon Fresh Lemon Juice, fresh squeezed
  • 1 pinch Kosher Salt

Step 3

For the sauce, bring chicken stock, olive oil, and lemon juice to a boil. Lower heat, simmer for 5 minutes or until reduced by half. Add a pinch of rosemary salt and pepper. serve skewers on a mound of cous-cous with sauce on the side.
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