2 pounds boneless lamb, cut into 1-inch chunks
1 head garlic, 4 cloves ﬁnely chopped
1 bunch fresh mint, coarsely chopped
1 bunch fresh parsley, coarsely chopped
½ cup extra virgin olive oil
Freshly ground black pepper
Chopped zest of 1 lemon
2 lemons, thinly sliced
2 baby artichokes, cut into quarters
- Combine the lamb, chopped garlic, mint, parsley, olive oil, pepper, and lemon zest in a shallow bowl. Mix well. Let marinate for at least 45 minutes, or up to 8 hours, in the refrigerator.
- Prepare a ﬁre in a grill. Soak bamboo skewers in water for at least 30 minutes.
- Leaving at least 1 inch on each end of the skewer free, alternate pieces of lamb, sliced lemon, and artichoke onto each skewer. Lightly season with salt.
- Grill over medium-high heat until lamb is medium rare (about 4 minutes each side). Cut the remaining lemon (the one used for the zest) in half and squeeze juice over each skewer. Serve immediately.
Jesse Cool and Deanna Bayless for “The Oldways Table”
Fat: 26 g
Saturated Fat: 6 g
Sodium: 163 mg
Carbohydrates: 5 g
Fiber: 2 g
Protein: 32 g