Name: Lamb Kabobs
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H45M0.000S
Yield: 8 to 12 servings
Ingredients: 4 pounds top round lamb; 2 tablespoons minced garlic (4 to 5 cloves); 2 tablespoons minced fresh rosemary leaves; 4 teaspoons minced fresh thyme leaves; 1/2 cup mild olive oil; 1/2 cup dry red wine; 4 tablespoons red wine vinegar; Kosher salt; 4 small red onions; 4 pints cherry tomatoes; Wooden skewers; 1 cup good chicken stock; 1/2 cup good olive oil; 2 tablespoons freshly squeezed lemon juice; 1/4 teaspoon minced fresh rosemary leaves; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Directions

Cut the lamb in 1 1/2-inch cubes. You should have about 40 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.
For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.

Slow-Cooker Sunday Stew

Sesame Pork Milanese

Salmon Croquettes with Remoulade Sauce

BLT Bean Salad

Waffles with Blueberry Compote and Lemon Ricotta Cream

The Great Food Truck Race

Tournament of Champions

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Encore: Avocado Toasts with Fried Eggs, Super Crispy Garlic and Chile

Encore: Crepes 2 Ways

Hot Honey Fried Chicken Strips

Coconut Snow Clouds

Budin de Pan con Caramelo

Encore: Cilantro-Crusted Arctic Char with Green Beans

Try Premium

Mix-and-Match Dinners

Healthy Spring Dinners in Just About 30 Minutes

Encore: Avocado Toasts with Fried Eggs, Super Crispy Garlic and Chile

Encore: Crepes 2 Ways

Hot Honey Fried Chicken Strips

Coconut Snow Clouds

Budin de Pan con Caramelo

Encore: Cilantro-Crusted Arctic Char with Green Beans

Pork Saltimbocca with Peas

Chile-Crisp Fish Packets

Lamb Kabobs

For the sauce:

Categories: