Grilled Rosemary Lamb Skewers

Try as I might not to be a judgmental fuck, there are some things I just can’t understand. Like when people say they don’t like lamb. Bitch, please. Have you tasted it? “It’s gamey!” I’ve heard people say. No, it’s not. Maybe you were traumatized as a child, slipped a piece of lamb and then told what it was and it just didn’t jive with your American taxonomy of edible animals. Please, please, if you are at all an adventurous eater, try it again or for the first time, properly prepared with good seasoning. I swear, it’s better than steak. And if you still don’t like it, I will try, really try to see things from your point of view. Here’s a gateway recipe to help you on your way.

The original of this recipe calls for skewering the lamb on rosemary branches. Ok. If you manage to do that without mangling the lovely lamb tidbits, please let me know how you did it. I have tried and tried to sharpen the points of the branches just so to make skewering the lamb possible but to no avail. I relented and made them on regular skewers.



[lt_recipe name=”Rosemary Grilled Lamb Kebabs” summary=”Adapted from New York Times” print=”yes” ingredients=”2 pounds boneless lamb shoulder, cut into chunks;¼ cup extra virgin olive oil, more or less;Salt and freshly ground black pepper to taste;1/4 cup freshly squeezed lemon juice;2 cloves garlic, roughly chopped;1 tablespoon minced fresh rosemary” ]Start your grill. Fire or gas grill should be moderately hot.;Thread lamb onto skewers, three or four chunks per skewer. Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on lamb.;Grill, turning skewers as each side browns. Total cooking time should be from 6 to 10 minutes for medium-rare. Meat will become slightly more done after you remove it from grill, so take this into account.[/lt_recipe]