Provençal Lamb Kebabs

These kind os lamb kebabs are prepared throughout the Mediterranean and go very well with a sweet and spicy couscous.

About 2 lbs boneless leg of lamb (1/2 typical roast sold at stores)

Marinade:

1 Tbsp fresh lavender, minced (optional - if you have it)

2 Tbsp fresh mint, minced

2 Tbsp fresh rosemary, minced

2 cloves garlic, minced

2 Tbsp olive oil

2 Tbsp fresh lemon juice

1 tsp Kosher salt

plenty of freshly ground black pepper

Toss lamb with marinade ingredients together in a medium bowl.

Allow to marinate at least an hour, or even better, overnight in the refrigerator.

When ready to cook, heat grill to high. Return lamb to room temperature. Thread lamb onto about six wooden skewers.

Grill over high heat for about 3-4 minutes per side, until lamb is medium-rare, about 135F internal temperature.

Serve with mint and your favorite side dish - here I served with Israeli couscous. Serves 4.

Comments

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