Way back when my sister Sharon was dating her husband David I was but a wee lad. Yes! They are that old! But I knew I liked David from day 1 because he shared my affinity for seared meats of all shapes and varieties.
David’s 40th birthday is coming up this week so I thought I’d let him choose from a list of recipes for dinner. He chose… wisely…
Anyway, it came out fantastic, and I highly recommend you try it out!
Lamb Kebabs with Couscous and Rosemary Sauce
2 pounds top round lamb, cubed*
3 cloves garlic, minced
1 tablespoon rosemary leaves, minced
2 teaspoons fresh thyme leaves, minced
1/4 cup olive oil
1/4 cup dry red wine
2 tablespoons red wine vinegar
Salt and black pepper, to taste
3 small red onions, quartered
2 pints cherry tomatoes
* if good lamb is difficult to attain or a bit costly, feel free to substitute flank steak which will fill in nicely with this recipe
1/2 cup chicken stock
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
Pinch of fresh rosemary leaves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
- In a medium bowl combine the garlic, rosemary, thyme, 1/4 cup olive oil, red wine vinegar, and 1 teaspoon salt.
- Add the lamb cubes, cover with plastic wrap and refrigerate over night.
- Heat a grill over High heat.
- Alternate the lamb and onion on skewers. Sprinkle with salt and pepper.
- Skewer the cherry tomatoes, brush with olive oil and then sprinkle with salt and pepper.
- Place the lamb skewers on the grill and cook until medium-rare, about 10 to 15 minutes, turning occasionally.
- About 5 minutes before the lamb is done, place the tomato skewers on the grill, until seared, about 5 minutes, turning once.
- For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a small pot. Lower the heat and simmer until reduced by half, about 5 minutes. Add the rosemary, salt and pepper.
- Serve the skewers on couscous with sauce along side.