Sunday, July 06, 2008
Today was my last day of vacation, so I wanted to do a few things. First, I wanted to relax, and second, I wanted to make a nice meal that wouldn't take a whole lot of work, preferably something for the grill. I had a boneless leg of lamb in the freezer that I'd been drooling over for a week, so lamb skewers it was!
This was our first try at this recipe, and we really enjoyed it. The only thing we may do different next time is to tone down the marinade a bit. I actually like the slight gamey taste that lamb has, and this marinade overpowers it just a bit too much for me. I think next time we'll go with a simpler garlic and white wine marinade.
5 lbs boneless lamb, cut in 1" pieces
6 Tbs Dijon mustard
4 Tbs white wine vinegar
4 Tbs extra virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dry rubbed sage
1/2 tsp dried oregano
3 cloves garlic, minced
assorted vegetables, bell peppers, onions, mushrooms, etc
Mix together mustard, vinegar, olive oil, salt, pepper, sage, oregano and garlic. Add marinade to cubed lamb in a large ziploc bag or bowl. Refrigerate 4 hours to overnight.
Alternate marinated lamb and vegetables on stainless steel skewers, or wooden skewers that have been soaked in water for 1 hour. Grill over medium high heat about 6 minutes per side for medium doneness.