Lamb is a very tender and rich meat that is easily paired with any freshly steamed vegetables or citrus fruit. While it can prepared in various ways, a fire-grilled kabob is my personal favorite when cooking lamb. While there is nothing particularly revolutionary about lamb kabobs, they are a relatively healthy and delicious option for any cool, Spring grilling extravaganza. I hope you enjoy my lemon parsley lamb kabobs.
Recipe:
Ingredients: 1 pound boneless leg of lamb; 1/4 cup freshly chopped parsley; 1 lemon; garlic powder; salt and pepper; wooden skewers; 1 green bell pepper
Preparation: Cut the lamb into 1 inch thick square pieces. Cut the green bell pepper the same way. In a large bowl, sprinkle the lamb pieces with salt, pepper, garlic powder and fresh parsley then squeeze the lemon on top. Toss the meat so that the lamb is fully coated in all the spices. Let sit for 15 minutes. Heat the grill to medium-high heat and cover. When the grill is to temperature (about 450 degrees) skewer the lamb and pepper and place on the grill. Flip the lamb occasionally so that each side is slightly blackened and fully cooked (about 12 to 15 minutes total). Remove the lamb, slide them off the skewer, cover on a plate with aluminum foil and let the lamb rest for 20 minutes. Uncover and enjoy.