6
SPICY LAMB KABOBS
Direct Medium
For the marinade:
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon lemon juice
2 tablespoons grated orange rind
1 green onion and top, chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 pounds lean lamb,
cut into 1-1/2" cubes
To make the marinade:
Combine the
marinade ingredients in a shallow, glass
baking dish or plastic bag. Add the lamb.
Refrigerate, covered, 4 to 6 hours. Drain lamb;
reserve marinade. Pour reserved marinade
into a small sauce pan. Bring to a boil over
high heat and boil for 10 seconds.
Arrange lamb on 4 to 6 skewers. Grill
lamb over
direct medium
heat to medium
doneness, about 10 minutes, turning and
basting with the reserved marinade once.
Serve warm.
Makes 4 to 6 servings.
LEG OF LAMB
Indirect Medium
1 leg of lamb, boned, rolled and tied,
5 to 6 pounds
2 cloves garlic, cut into 8 slivers
Olive oil
1 tablespoon grated lemon peel
3/4 teaspoon salt
1 teaspoon dried rosemary leaves
1/4 teaspoon freshly ground black pepper
Using a small pointed knife make 8 small
slits in surface of leg of lamb. Insert a sliver
of garlic into each slit. Brush roast with
oil. Sprinkle lemon peel, salt, rosemary,
and pepper over top. Grill over
indirect
medium
heat, about 2-1/2 hours, for medium
doneness 160˚F (71˚C). Remove from the grill
and let rest for 5 to 10 minutes. Remove the
twine. Cut the lamb crosswise into 1/4-inch
slices and serve warm.
Makes 10 to 12 servings.
Spicy Lamb Kabobs
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