Rosemary Lamb Skewers #SundayFunday

I was planning to make the Rosemary Lamb Skewers from Recipes from the World of Tolkien by Robert Tuesley Anderson. However, I didn't read the recipe carefully and ended up with boneless lamb shoulder instead of ground lamb. Whoops. And though I have used a knife to mince meat, I decided to cube the shoulder and skewer those instead.

Stacy of Food Lust People Love, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. This week Stacy is hosting this week and she asked invited us: "‘Tis the season for spring lamb! Use lamb in a recipe for this event, spring or otherwise." Here is the line-up of the recipes from the group...

• Cheesy Mutton Curry from Sneha's Recipe

• Easy Lamb Curry from Food Lust People Love

• Greek Lamb Meatballs from A Day in the Life on the Farm

• Rosemary Lamb Skewers from Culinary Cam (you're here)

Rosemary Lamb Skewers

I sent the marinated skewers out to the grill with Jake and they came back grilled to perfection. So, I won't provide the grilling procedure as I don't know what he did. But I will give you the marinade because it was amazing!

Ingredients

serves 4 to 6

• 2 pounds boneless lamb shoulder with a thin layer of fat, cut into 3/4-inch cubes

• 8 to 10 cloves garlic, peeled and crushed

• 2 sprigs fresh rosemary

• 1/2 teaspoon red pepper chile flakes

• 3 Tablespoons freshly squeezed lemon juice

• 1/3 cup olive oil plus more for brushing

• Also needed: 8 wooden skewers, salt, and pepper

Procedure

Combine the lamb, garlic, red pepper chile flakes, lemon juice, and olive oil in a lidded container. Massage to completely over the meat with the seasoning mixture, tuck the rosemary sprigs into the container. Let marinate at least 8 hours or overnight, if possible.

When you are ready to grill, soak skewers in water for 30 minutes. Preheat grill (we have a charcoal grill).

Remove skewers from soaking. Thread lamb onto the skewers. Season all over with salt and pepper. Add rosemary to the grill, then cook the meat, turning occasionally, until cooked through and some bits charred. Remove to a platter and let rest for a few minutes before serving.

We served these with quick pickled red onions. SO good!

Other Lamb Recipes

We really love lamb! In fact we are currently on vacation - with a kitchen and I have two racks of lam and some shanks to braise this week! Stay tuned. But above are Earthy Braised Lamb Shanks, Cherry-Glazed Lamb Lollipops, and Lubyee Bi Lahmi and Lamb Ummo.

That's a wrap on my lamb offering for #SundayFunday. The group will return next weekend when I host a grilled cheese event. Stay tuned!