This is a recipe for grilled lamb kabobs that are served on a bed of arugula that’s been tossed with a wonderful creamy lemon vinaigrette. I’m sure hoping you’ll sit up and take notice and give this one a try soon. And preferably on a work week evening for a quick easy meal that just happens to end up on your plate as restaurant-quality delicious. Now that’s a treat that deserves a standing ovation.
For the last couple of weeks, I’ve been buying those plastic clam shells of organic baby arugula from Whole Foods, tossing it with a lemony vinaigrette and placing about any type of lean meat on top for a delicious healthy weeknight dinner. It makes such an easy and healthy side dish. One clam shell lasts the week for the two of us. To quote one of my favorite celebrity chefs .. “How easy is that?” And my idea worked great for this easy grilled lamb skewer recipe.
There’s no reason to be intimidated by cooking lamb. Lamb is easy to prepare and when cooked properly, lamb is flavorful and juicy, and the methods for preparing it are no different than those you use for beef and pork. Grilled lamb is a fast, delicious, practical weeknight option.
From some of my friends, here are more grilled lamb recipes to browse:
- Grilled Lamb Salad with Cumin Vinaigrette
- Grilled Lamb Sliders with Tomato Chutney
- Grilled Lamb Chops with Tart Cherry Sauce.
Recipe for Grilled Lamb Kabobs
Just picture a bite of tender grilled lamb that’s been drizzled with a creamy lemony vinaigrette, topped with crumbles of full-bodied and savory blue cheese, and some crisp sweet onion and peppery arugula all in your mouth at the same time. ::::sigh. And as I said, easy enough for a weeknight meal and elegant enough for guests. Let’s take a look.
Grilled Lamb Kabobs with Creamy Lemon Vinaigrette. So Easy, So Delicious
- 2 Tablespoons fresh lemon juice
- 2 teaspoons sour cream
- 1 small clove garlic minced
- Kosher salt
- 1/4 cup plus 1 Tbsp extra-virgin olive oil
- 3/4 pound boneless lamb shoulder chops or lamb leg steaks cut into 1-inch cubes
- Coarsely ground black pepper
- 4 ounces baby arugula about 4 cups
- 1/2 cup very thinly sliced Vidalia or Sweet Texas Onion
- 1/4 cup crumbled blue cheese room temperature
Preheat grill or position an oven rack 4 inches from the broiler element and heat the broiler to high.
In a small bowl, combine the lemon juice, sour cream, garlic, and a pinch of salt. Slowly whisk in 1/4 cup olive oil.
If using bamboo skewers, soak them in water for 30 minutes before threading them
In a medium bowl, combine the lamb with the 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss to coat evenly. Thread the lamb onto four small (8-inch) bamboo or metal skewers.
Put the skewers on the grill or on a broiler pan and broil the lamb, flipping once, until browned on the outside but still pink inside (medium done), 2 to 4 minutes per side.
Transfer the skewers to a small, shallow baking dish. Whisk the vinaigrette to recombine and pour 3 Tbsp over the skewers, turning to coat.
In a medium bowl, toss the arugula and onion with enough of the remaining vinaigrette to lightly coat (you may not need it all). Season with salt and pepper to taste.
Pile the greens on two plates, top each salad with two lamb skewers, sprinkle with the cheese, and serve immediately.
These lamb skewers can be grilled or broiled in the oven.
This recipe is adapted from Fine Cooking.