Lamb Is A Hit at the Pickup Party

 

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.
 

 

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.