Lamb Kebabs

Don’t be intimidated by leg of lamb recipes. We often focus on roasting it for special occasions, but it is a versatile cut and it makes wonderful kebabs. Boneless leg is easier to use but if you have bone-in leg, simply cut around the bone and then use the bone for soup or broth. Cut the leg into equal sized chunks; cut across the grain of the meat for maximum tenderness.

Kebabs are generally cooked on the grill, but if standing in the fog and drizzle doesn’t sound appealing, you can also place the skewers cross-wise on a baking dish to “hang” them so the meat cooks evenly in the oven.

As always, PLEASE don’t overcook the lamb. Medium-rare lamb will remain moist and tender.

Yogurt and Mint-Marinated Lamb Kebabs (From seriouseats.com)

  • 2-2.5 pounds Rock Field Farm leg of lamb, cut into chunks

  • 1 cup plain yogurt

  • 1/4 cup fresh lemon juice, plus 1 tsp zest

  • 2 Tbl olive oil

  • 1/2 cup tightly packed mint leaves

  • 1/4 cup tightly packed cilantro leaves

  • 2 Tbl (~6 cloves) freshly minced garlic

  • 1 Tbl kosher salt

  • 1 Tbl sweet paprika

  • 1 Tbl black peppper

  • 1 large red onion - sliced for skewers

  • 1 large zucchini - sliced for skewers

Soak wooden skewers in water at least 30 minutes prior to use. Blend all ingredients except lamb, onion and zucchini until smooth. Place lamb kebabs in large plastic bag and pour in marinade. Remove as much air as possible and refrigerate for at least 4 hours and up to 8 hours.

Thread lamb onto the skewers, alternating with zucchini and onion.

Roast in the oven at 400F for about 8 minutes OR grill until browned on all sides and the center of the kebab registers 130F. Rest and serve with salad of your choice, and if desired, fresh pita bread!

Southeastern Asian Lamb Kebabs with Spicy Cucumber Relish (from the American Lamb Board)

Marinade

  • 2 pounds Rock Field Farm leg of lamb, cut into cubes

  • 1/4 cup soy sauce

  • 1/2 cup fish sauce

  • 3 Tbl rice vinegar

  • 3 Tbl packed brown sugar

  • 2 Tbl minced fresh ginger

  • 1 Tbl finely minced garlic

    Relish

  • 1 English cucumber

  • 1 large shallot, halved lengthwise and thinly sliced crosswise

  • 2-4 red Thai chiles or jalapenos, thinly sliced

  • 1/4 cup plus 2 Tbl rice vinegar

  • 1/4 cup sugar

  • 1/2 tsp salt

Thread lamb onto pre-soaked wooden skewers and place in shallow pan. Whisk together marinade ingredients and pour over the lamb, coating evenly. Cover and refrigerate at least 4 and up to 24 hours, turning lamb halfway through time.

For relish, cut the cucumber in half, then cut each half again lengthwise. Cut again lengthwise, then slice each wedge into small triangles. Combine the cucumbers with remaining relish ingredients. Cover and refrigerate for at least an hour.

If grilling, gently shake the excess marinade off each skewer and arrange on the hottest part of the grill. Grill approximately 3-4 minutes then turn once and grill again 3-4 minutes for medium. You can also roast in the oven at 400F for approximately 8 minutes. Serve hot with cucumber relish on the side!