Lisa Foshay
 
November 19, 2015 | Lisa Foshay

Lamb Is A Hit at the Pickup Party

We loved having club members out to our pickup party last Saturday--the weather was warm and beautiful, the wine was tasty and the company was terrific. We had several requests for recipes, so here they are. We hope you enjoy!

MINTY LAMB POPS 

For this recipe we used rack meat, cut into individual chops. We marinated the chops overnight.
 
Ingredients
1/2 cup best olive oil
1/2 cup freshly squeezed lemon juice
1/4 cup honey
4 cloves garlic, minced
1/2 small onion, minced
1/4 cup minced mint leaves
1/4 cup minced parsley leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced oregano leaves
2 pounds of chops
Salt
Freshly ground black pepper

Directions
1. in a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator at least 4 hours. (Can be marinated in gallon ziplocks).

2. Remove the meat from the refrigerator 30-60 minutes before cooking. Preheat the grill or a grill pan on high.

3. Salt and pepper chops, and then grill to the desired doneness, about 3-4 minutes per side for medium to medium rare. Serve immediately.
 
 


MARINATED LEMONY LAMB KABOBS

For this recipe we used leg meat, cut into 1-inch chunks. O-bone chops, stew meat or shoulder chops could also be used. The marinade tenderizes these tougher cuts of lamb.

Ingredients
1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice
5 Tablesppons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds lamb meat, cut into 1" cubes

Directions
1. Combine the yogurt, olive oil, lemon zest, lemon juice, rosemary, salt and pepper in a large, non-reactive bowl. Add the lamb chunks, and stir to make sure every piece is covered. Cover with plastic wrap and refrigerate overnight.

2. Soak wooden skewers (if using) for 30-60 minutes before cooking.

3. Thread 3-5 pieces of lamb per skewer, alternating with vegetables of your choice.

4. Salt and pepper both sides. Place on hot grill and cookr for 6-8 minutes, turning 2-3 times, until the lamb is medium rare.

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