Grilled Lamb Brochettes with Lemon and Dill
A final spritz of lemon juice on these lamb skewers gives them an extra match point for a high-acid, citrusy wine. Serve the lamb with hot cooked rice. Prep and Cook Time: about 20 minutes, plus 1 day to marinate. Notes: This lamb is best if you marinate it overnight, but it also tastes great if you only have 2 hours or so. If using bamboo skewers, soak in water for 20 to 30 minutes before threading with lamb.
- Servings: 6
Source: Sunset Magazine
Ingredients
- olive oil
- Grated peel from 1 lemon
- Juice from 1 lemon
- plus 1 tablespoon chopped fresh dill
- tablespoons minced garlic
- teaspoons salt
- teaspoon pepper
- pounds boned leg of lamb, fat trimmed, cut into 1-inch cubes
- Lemon wedges