Grill Interrupted

                                                                 

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

Serves: 4

Ingredients:

Couscous, prepared
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

Sauce:

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

Preparation:

1. In a medium bowl combine the garlic, rosemary, thyme, 1/4 cup olive oil, red wine vinegar, and 1 teaspoon salt.
2. Add the lamb cubes, cover with plastic wrap and refrigerate over night.
3. Heat a grill over High heat.
4. Alternate the lamb and onion on skewers. Sprinkle with salt and pepper.
5. Skewer the cherry tomatoes, brush with olive oil and then sprinkle with salt and pepper.
6. Place the lamb skewers on the grill and cook until medium-rare, about 10 to 15 minutes, turning occasionally.
7. About 5 minutes before the lamb is done, place the tomato skewers on the grill, until seared, about 5 minutes, turning once. 
8. 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.
9. Serve the skewers on couscous with sauce along side.

Filed under: Recipe on January 13th, 2010