Lamb is a lot like cilantro, you either love it or hate it. I have a special love of lamb dishes. I know some people don’t like its ‘gaminess,’ but I don’t really mind it. In fact in my worldly travels earlier this year, I had lamb in every one of the countries we visited. The range of flavor differences in the same type of meat is really quite eye opening. I’m not talking about the preparation, just the meat itself. It was really quite surprising to me how different types of lamb taste so different from one another.
All that being said, you won’t see me devouring a lamb dish that is accompanied with a dish of neon green jiggly mint jelly – ewwwww! I usually make up lamb chops at home because they cook up so quickly and it’s really easy to eyeball how much meat to buy for each person. Plus the cooking options are pretty much endless with the chops – pan sear, grill, roast….The one cut that has eluded me so far is a leg of lamb. From everything I’ve read (from Julia Child onward) it seems to be a bit more labor intensive than I am willing to commit to as a home cook. All that de-boning, stuffing and rolling I just can’t be bothered with it. But I had a major score at the market the other day – boneless leg of lamb.
Consider yourself warned, this stuff ain’t cheap, but if you really like lamb this is the way to go. With the de-boning already done I am finally cooking a leg of lamb (oh stop it, let me have my little victories). Since my herb garden is practically being overrun with mint, I made a tangy mint marinade for the lamb (just because I won’t eat neon green jelly doesn’t mean I don’t appreciate the tradition of eating mint with lamb).
I cubed up the lamb, dumped it into a zip top bag, poured the marinade over the top, closed the bag and put it in the refrigerator for 2 hours and let the mint marinade do it’s magic. Then I slipped the lamb pieces onto wooden skewers fired up the grill and we had lamb skewers for dinner. Super easy and super yummy.
I thought that considering how simple this lamb recipe is, I’d leave you some fun and simple quotes on love and sex.
Love is the answer – but while you’re waiting for the answer, sex raises some pretty interesting questions. -Woody Allen
I believe that it is better to be looked over than overlooked. -Mae West
All life is an experiment. The more experiments you make the better. -Ralph Waldo Emerson
Makes 6 skewers
- 2 Pounds Boneless Leg of Lamb
- 1 Cup Mint (packed)
- 1/4 Cup Flat Leaf Parsley (packed)
- 4 Cloves Garlic
- Juice of 1 Lemon
- 1/4 Cup Red Wine Vinegar
- Olive Oil
- Kosher Salt
- Black Pepper
- Crushed Red Pepper
Cut lamb into 1 1/2″ – 2″ cubes. Remove any extra thick pieces of fat or connective tissue that may be remaining on the meat. Set meat aside.
In the bowl of your food processor or blender add the mint, parsley, garlic, lemon juice and vinegar. Pulse the ingredients to break them up. While the processor or blender is on, lightly pour olive oil into the mixture until it becomes runny. Turn of the processor/blender when all ingredients are thoroughly blended and chopped fine.
Taste the marinade and add salt, black pepper and crushed red pepper to taste.
Add cut up lamb to a one gallon zip top bag. Pour marinade over the top of the meat. Remove as much air as possible from the bag and seal it.
Work the marinade over the lamb pieces to make sure that all of the pieces are covered. Store in the refrigerator for at least 2 hours. Half way through the marinating process, turn the bag over (so that all of the pieces get to sit in the mint marinade evenly.
Preheat the grill to medium high heat.
Take the lamb out of the refrigerator and thread the cubes onto skewers. (If using wooden skewers, pre-soak them for at least an hour) Leave even spacing between the cubes of meat. This will allow all of the sides to cook evenly.
Grill skewers for 3 – 4 minutes, then flip and grill for another 3 – 4 minutes. Remove from heat.
Serve meat on skewers or remove pieces from skewers and serve.