Miss A Columnist

Jennifer Rudolph loves to cook! She finds the kitchen to be a very inspiring and inviting place. Over the years, researching recipes has become one of her greatest indulgences and she has piles of marked cookbooks, torn magazines pages and bookmarked websites to prove it! She has found that writing is the perfect way for her to share and organize her evolving collection of recipes, both new and old.

Grilled Lamb Kabobs

Image courtesy of http://smittenkitchen.com/

Photo courtesy of http://smittenkitchen.com/

Over the past few weeks we have been trying some new things on the grill to prepare for the summer season ahead.  I love the casual and rustic feel of entertaining outdoors and I am always looking for new grilling recipes to impress our guests.  For motivation I turned to my, always reliable, Barefoot Contessa cookbook collection and was instantly inspired by Ina Garten’s Lamb Kabob’s recipe -I love Mediterranean food!  Any combination of olive oil, red wine vinegar, fresh herbs, and garlic is going to be delicious, as far as I am concerned.  Throw some lamb in there, and we are approaching “favorite food” status.  The one limitation with lamb is that it needs time to marinate to really absorb the flavor, so there is a little forethought required.  For this recipe I allowed 6 hours and it turned out perfect.  I would pair this with a side of tabouli and tzatziki for a complete make ahead and company worthy meal.

Lamb Kabobs (adapted from Ina Garten)
Serves three to four

1lb pound lamb loin (leg can be used as well)

2 minced garlic cloves

1 tablespoon minced fresh rosemary leaves

2 teaspoons minced fresh thyme leaves

1/8 cup mild olive oil

Photo courtesy of flickr.com

1/4 cup dry red wine

2 tablespoons red wine vinegar

Kosher salt

2 small red onions



Cut the lamb in 1 -inch 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 6 hours or for up to 2 days. Toss occasionally.

Heat a grill to high heat.

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.

First, place the lamb skewers on the hot grill and cook for 6 to 8 minutes, turning 2 or 3 times, until the lamb is medium rare.


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