Lamb, Garlic, Rosemary, Tarragon and Thyme Skewers
Serves 4-6
Ingredients
- 2 lbs. boneless leg of lamb , cut into cubes
- 4 garlic cloves , chopped
- 1 tablespoon fresh tarragon leaves , chopped
- 1 tablespoon fresh thyme leaves , chopped
- 1 tablespoon fresh rosemary leaves , chopped
- 4 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Thick rosemary sprigs or wooden skewers
Instructions
- Put the lamb, garlic, tarragon, thyme, and rosemary in a medium bowl. Add the olive oil, season with salt and pepper and toss to combine. Cover and let marinate in the refrigerator for 1-2 hours. Remove the lamb from the refrigerator.
- Remove the rosemary needles from the stems, leaving some needles at the top. Thread approximately 6 lamb cubes on each skewer. Prepare a grill and heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet. Working in batches, add the lamb skewers and cook slowly on each side, approximately 8-10 minutes total.
- Transfer the skewers to a large plate or platter. Serve with lemon wedges on the side.
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