Lamb Kabobs * Prep Time: 15 minutes
Marinating Time: 4-8 hrs.
Cooking Time: 10-15 min.
Serves 4
12 oz. boneless American lamb, leg or shoulder

1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. water
I clove garlic, minced
I tsp. dried oregano leaves
1/4 tsp. ground pepper
1 small yellow squash or zucchini, cut into 1/4 inch slices
1 red bell pepper, cut into squares


In medium non-metal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper.
Cut lamb into 1" pieces and toss with oil mixture. Cover and refrigerate 4-8 hours, stirring occasionally.
Thread lamb, squash and bell pepper onto 4 skewers.
Grill kabobs 4-5" from heat, 5 minutes per side or to desired doneness.*
*If desired, broil chops 4 inches from heat using the same timing.

LAMB AND MANGO KABOBS

1 lb. (450g) lamb, cubed 1/4 cup (60 ml) hoisin sauce 2 tbls (30 ml) light soy sauce 2 tbls (30 ml) rice wine vinegar (or white wine vinegar) 2 tbls (30 ml) olive or vegetable oil 2 teas (10 ml) grated fresh ginger 1 or 2 large mangos wooden skewers soaked in water Combine sauces, vinegar, oil and ginger to make a marinade. Add lamb cubes and marinate 4+ hours or overnight in the fridge. Tip: Marinate in a ziplock bag and take with mangos and skewers to barbeque at a picnic. Put wooden skewers in water to soak. Heat barbeque (or oven grill). Cube mangoes to same size as lamb cubes. Alternate lamb and mango cubes on skewers. Grill over medium hot coals until lamb is tender and golden brown, basting with marinade as needed to keep moist. Serves 4 as main course or use smaller cubes and amounts as appetizers. Good served with pita bread, couscous or rice, salad and white wine.

GROUND LAMB KABOBS

1½ pounds ground lamb
½ cup ground peanuts
¼ cup chopped parsley
¼ cup minced onion
¼ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon thyme
2 eggs, slightly beaten
8 stuffed olives
¼ cup butter, melted

Combine first 8 ingredients. Form into balls. Place on skewers with an olive between each ball. Brush with butter. Cook over low to medium heat for 8 to 10 minutes. Yields 4 servings.

Herb Rubbed Lamb Chops



8 lamb loin chops, cut 1 inch thick

1 teaspoon paprika

1/2 teaspoon dried thyme, crushed

1/2 teaspoon dried basil, crushed

1/4 teaspoon coarsely ground pepper

1/8 teaspoon ground cumin

1/4 teaspoon salt



For rub, stir together all ingredients and rub on to

both sides of the chops.

Grill lamb chops over a medium coals to desired

doneness, turning once halfway through.



Allow 10-14 minutes for medium rare.

The mustard dressing is used both to marinate the lamb and to coat the salad. And don't let the anchovies in the dressing scare you off. They add depth of flavor, but not a fishy taste.

Grilled Lamb, Potato, Bean and Mushroom Salad

3/4 cup Dijon mustard
1/2 cup fresh lemon juice
3 2-ounce cans anchovies, drained, oil reserved, anchovies chopped
1 1/3 cups oil
1 1/2 cups (packed)chopped fresh basil
1 cup chopped shallots
1 5 1/2-pound leg of lamb, fat trimmed, boned, and butterflied (about 3 1/2 pounds boned)

3 pounds small red-skinned potatoes, cut into 3/4-inch pieces
2 pounds yellow wax beans, trimmed
1 pound mushrooms, sliced

Spinach leaves
Fresh basil sprigs

1. Mix mustard and lemon juice in medium bowl. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Open lamb in large glass baking dish. Pour 1 1/3 cups dressing over, turning to coat both sides. Cover lamb and remaining dressing separately and chill at least 6 hours or overnight. Bring dressing to room temperature before using.
2. Cook potatoes in large pot of salted water just until tender, about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and pepper.
3. Prepare barbeque (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermometer inserted into thickest part of meat registers 135*F (57*C), brushing with remaining marinade from baking dish , about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
4. Line large platter with spinach leaves. Mound potato salad in center. Cut lamb across grain in diagonal slices. Arrange sliced lamb around edges of platter. Drizzle lamb with remaining reserved dressing. Garnish salad with fresh basil sprigs and serve.

Makes 10 to 12 servings.

Basque Barbecue Leg of Lamb



1 (6 to 7 pound) leg of lamb or 1 whole lamb



Marinade

3 tablespoons salt

1 teaspoon pepper

5 cloves garlic, pressed

1/2 cup vegetable oil

2 large lemons, juiced



The day before serving, mix all marinade ingredients. Place in a pint

jar and shake well.



Remove excess fat from lamb without breaking the parchment-like fell,

leaving a little fat in order to enhance flavor. Using a small brush,

spread surface of meat well with marinade. Place lamb in a large pan,

cover, refrigerate overnight or for 24 hours. Baste occasionally with

marinade.



The following day, remove meat from refrigerator at least 40 minutes

before cooking time, in order to bring to room temperature. Heat

coals. Either lay leg of lamb on grill or place on a spit. Turn meat

over every 15 minutes. Cook to desired doneness. Transfer meat to a

pan and let rest for 10 minutes before carving. (Resting meat makes it

firm and easier to carve.) Total cooking time: approximately 2 1/2 hours.



Serves 8 to 10.