Souders Studios just completed our latest cook book in conjunction with the Junior League of Denver. There are over 80 beautifully photographed recipes within “Colorado Classique.” Below is one of the recipes we are featuring and it is brought to you by the American Lamb Board.
Lamb Kebabs With Minted Tomato Sauce
- Serves: 4-6 portions
- Prep: 45 minutes
- Grill: 10-15 minutes
2 pounds lamb shoulder or leg, cut into 1-inch pieces
- 1 tablespoon dried oregano, or 3 tablespoons fresh, chopped
- 1 ½ cups olive oil
- ¼ cup lemon juice
- 1 large clove garlic, minced
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon lemon zest
- 1 clove garlic, crushed with a little salt
- ¼ cup water
- 2 tablespoons olive oil
- ½ teaspoon dried oregano, or 1 ½ teaspoons fresh, chopped
- 1-2 tablespoons red wine vinegar
- 2-3 tomatoes, crushed
- 1 tablespoon lemon juice
- 1 tablespoon chopped mint
Place lamb pieces in a plastic zip-top bag or sealable container. Combine all marinade ingredients and add to meat. Marinate for at least 24 hours or up to 48 hours in refrigerator, turning occasionally.
When ready to cook, preheat grill over hot coals. Combine all sauce ingredients. Drain off marinade and thread meat onto metal skewers. Grill kebabs about 10 minutes, turning once or twice. Serve with rice and grilled bell peppers or other vegetables, spooning sauce over meat.