Proof that lamb doesn't have to be fussy or intimidating; these delicious grilled Lemon Herb Lamb Kabobs are easy to make
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 8
Author Meme
Ingredients
for the lamb:
2poundsCedar Springs or Shepherd's Pride butterflied leg of lamb
½cupfresh lemon juiceabout 3 to 4 lemons
¼cupolive oil
1tablespooncreole mustard
2teaspoonsalt
½teaspooncayenne pepper
3clovesminced garlic
1tablespoonfresh thyme
6sprigsfresh rosemary
for the veggies:
2mediumbell pepperschopped
1largeonionchopped
1poundzucchinichopped
1poundyellow squashchopped
1poundmushroomswhole
1pintcherry tomatoesor grape tomatoes
¼cupfresh lemon juice about 1-2 lemons
2tablespoonolive oil
1teaspoonsalt
1tablespoonfresh thyme
4sprigsfresh rosemary
Instructions
for the lamb:
Slice the lamb against the grain and chop into 1-2 inch pieces on a diagonal. Add to a zip top bag or plastic or glass container.
Whisk together lemon juice, olive oil, creole mustard, salt, cayenne pepper, thyme, and rosemary. Pour marinate over lamb and refrigerate for at least one hour.
for the veggies:
Meanwhile, chop the veggies. Whisk together lemon juice, olive oil, salt, thyme, and rosemary. Toss marinade with veggies.
To cook:
Preheat the grill to medium high. Thread lamb onto skewers. Thread veggies onto skewers. When ready to grill, reduce heat to medium. Cook lamb and veggies on the grill for 10 minutes covered over medium. Uncover, rotate and cook another 15-20 minutes until medium rare or to desired doneness. Let veggies cook a few minutes longer until tender.
Lamb will cook for a total of 20-25 minutes; veggies will cook for a total of 30-35 minutes.