Lamb Kabobs

By brandnewlife

Ingredients

• For the sauce:
• 4 lbs top round lamb
• 2 Tbs minced garlic (4 to 5 cloves)
• 2 Tbs minced fresh rosemary leaves
• 4 tsp minced fresh thyme leaves
• 1/2 cup mild olive oil
• 1/2 cup dry red wine
• 4 Tbs red wine vinegar
• Kosher salt
• 4 small red onions
• 4 quarts cherry tomatoes
• Wooden skewers
• 1 cup good chicken stock
• 1/2 cup good olive oil
• 2 Tbs freshly squeezed lemon juice
• 1/4 tsp minced fresh rosemary leaves
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Details

Servings 8

Preparation

Step 1

1. Cut the lamb in 1 1/2-inch cubes. You should have about 40 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 overnight or for up to 2 days. Toss occasionally.

2. Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.

3. 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. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.

4. For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.