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Grilled Marinated + Herb-Crusted Lamb Kabobs story and photo by Loren Shaum
We get our lamb from Lantis Lane Farm, where the lamb are carefully grown by high school classmate Donna Lantis. We generally use leg meat for kabobs because it is more tender than the shoulder. This marinade has passed the taste test of many guests and also works well with chicken. Generally, one skewer holds six to eight pieces, which makes one serving. Ingredients:
To Marinate:
»»Mediterranean Lamb Marinade »» Lamb leg or shoulder meat, fat removed »»Water-soaked wooden skewers »»Herb rub
Combine ingredients and place in large plastic container with sealable lid. Add kabob pieces and coat thoroughly with marinade. Cover and refrigerate overnight.
Mediterranean Lamb Marinade
Herb rub
¼ cup red wine vinegar ¼ cup fresh lemon juice 3 cloves garlic, minced ½ cup extra-virgin olive oil 4 teaspoons dried Greek oregano, or 1/4 cup fresh, minced 1 ½ tablespoons dried rosemary, crushed or 3 tablespoons fresh, snipped 2 tablespoons fresh parsley, minced ½ teaspoon ground cumin
1 ½ tablespoons cumin seeds 1 ½ tablespoon coriander seeds ½ teaspoon yellow mustards seeds 1 teaspoon black peppercorns 2 teaspoons dried rosemary, or 2 tablespoons fresh 2 tablespoons coarse salt, like Himalayan pink
and cut into bite-sized pieces
42
5 bay leaves LAKElife Magazine July 2020
Spray oil
To Prepare For Cooking: Add rub ingredients to a spice grinder and grind until a coarse powder forms. Spread evenly on a flat surface. Remove kabobs from marinade and place six to eight pieces onto each soaked skewer and roll kabobs in herb rub, coating completely. Spray grill with oil, then heat to high heat. Sear kabobs on all sides — about five minutes for medium-rare, depending on the size of the kabobs. Tent with foil and rest for seven minutes before serving. Lake Country Fresh Eats will appear in each issue of LAKElife Magazine. Columnist Loren Shaum is an automation engineering consultant, retired pilot, author, sometime professor, home gardener and an occasional chef. He and his wife, Gayle, reside in Syracuse.
