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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.