Makes 4-6 servings 1/4 cup red wine 1 tablespoon fresh thyme, mint or rosemary or a combination (if using dried use 1 teaspoon total)
Makes 4-6 servings
1/4 cup red wine
1 tablespoon fresh thyme, mint or rosemary or a combination (if using dried use 1 teaspoon total)
Sea salt, pepper
1 to 11/2 pounds lean trimmed leg of lamb, cut into cubes
1 large red pepper, trimmed and seeded, cut into cubes
1 purple onion, cut into chunks
Other vegetables as desired could include small zucchini, thick asparagus, par cooked sweet potatoes, cherry tomatoes
About 3 tablespoons of olive oil
Fresh herbs or green for garnish - mint or thyme or pea leaves
1. Mix the red wine, herbs and 1 tablespoon of salt and lots of fresh ground pepper in a non- reactive bowl or baking dish. Add the lamb cubes and stir to coat. Let marinate for 4-5 hours or overnight.
2. If using wooden skewers, soak in water for at least 20 minutes. Skewer the lamb and vegetables - I like to make sure an onion is next to each piece of lamb, but the pattern is up to you.
3. When ready to cook, preheat the broiler for 8-12 minutes. Brush the skewers with olive oil and lightly sprinkle with salt and fresh pepper. Cook several inches away from the flames, turning once. Depending on the size of pieces of meat and vegetables this will take from 5 to 12 minutes total cooking time. If serving immediately, cook until medium rare (check using a meat thermometer for 145 degrees, or by slicing one piece of meat open). If cooking ahead, cook only until rare and remove from oven and cover with foil. Hold until serving in a warm area. Garnish with fresh herbs, or mint jelly.
Per Serving (based on 6):
301 calories; 28 grams protein; 13 grams carbohydrates; 3 grams sugar; 14 grams fat; 85 milligrams cholesterol; 134 milligrams sodium; 3 grams dietary fiber.