Cost per serving $3.88 view details
- 6 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 tsp dry oregano
- 1 tsp chopped garlic
- 1/2 tsp minced fresh mint
- 1/2 tsp salt
- Â Â Freshly-grnd black pepper to taste
- 1 x red or possibly yellow bell pepper quartered, cored,
- Â Â and seeded
- 1/2 lb baby zucchini trimmed, and
- Â Â halved lengthwise
- 1 lb asparagus
- 1 x boneless leg of lamb - (abt 2 lbs)
- Â Â Kosher salt to taste
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/2 tsp chopped garlic
- 1 c. couscous
- 1/2 tsp salt
- 1/4 c. toasted pine nuts
- To make the Marinade: In a small bowl whisk together the marinade ingredients along with pepper to taste.
- Arrange the vegetables on a plate and brush all sides with some of the marinade. Cover with plastic wrap and chill till ready to grill.
- Trim the leg of lamb of any excess fat and cut into 1 1/2-inch pcs. Place the lamb pcs in a large, resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and chill for 2 to 8 hrs, turning occasionally.
- To make the Couscous: In a medium saucepan over low heat hot the oil and cook the garlic till it sizzles. Stir in the couscous. Cook, stirring over low heat till the couscous begins to turn golden brown, about 5 min. Add in 1 3/4 c. of water and the salt and heat to boiling. Stir once. Remove from the heat and let stand, covered, 10 min or possibly till all the liquid is absorbed. Sprinkle with the pine nuts.
- Remove the lamb pcs from the bag and throw away the marinade. Thread the lamb pcs on skewers. Grill the skewers and vegetables over Direct Medium heat till the meat is medium-rare and the vegetables are cooked through, about 8 min, turning once halfway through grilling time. Serve the lamb kabobs hot with the toasted couscous and vegetables.
- This recipe yields 4 servings.
- Wine Recommendation: A bold red wine from the Rhone Valley - a Condrieu, for example - is a smashing success here.
- Beer Recommendation: Grilled lamb loves a nutty, smooth pale ale.
- Comments: By cutting a relatively tender cut of meat such as a leg of lamb into small pcs, you can quickly grill it to medium rare or possibly whatever temperature you like. Leave a little space between the pcs so which the heat can get to all sides.
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|Amount Per Serving||%DV|
|Serving Size 217g|
|Recipe makes 4 servings|
|Calories from Fat 252||56%|
|Total Fat 28.72g||36%|
|Saturated Fat 3.71g||15%|
|Trans Fat 0.0g|
|Total Carbs 40.17g||11%|
|Dietary Fiber 4.9g||16%|