Grilled Marinated Lamb Skewers

By: Eric Maczko

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Pairs with our Rutherford Cabernet Sauvignon

A pairing note from Chef Eric – These grilled marinated lamb skewers are easy to make and pack delicious flavor. Lamb is a classic accompaniment to Cabernet Sauvignon due to its gamy richness and this marinade’s garlic & thyme accents heighten the paring. Add a liberal dusting of salt and fresh cracked black pepper before you grill and even the biggest lamb skeptics will become believers!

Ingredients for Lamb Skewers
1 ½ lbs leg of lamb, excess fat removed
3 cloves garlic, peeled but left whole
2 Tbsp shallots, minced
2 Tbsp thyme, chopped
1–2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 bay leaf
12 skewers soaked in water overnight
Salt and pepper to taste

For the Marinated Lamb Skewers
Place peeled garlic cloves, shallots, thyme and bay leaf into a small pot, then cover completely with Italian Olive Oil. Bring to a light simmer over medium heat; reduce heat to very low and poach for 35 to 45 minutes to create a confit of garlic. When done, garlic should have the texture of a boiled potato. Allow to cool in oil and remove bay leaf. Allow oil to cool completely, then puree in food processor until it becomes a smooth paste.

While garlic is poaching, trim and cube lamb into 1″ cubes, then skewer three or four pieces per stick. Coat each lamb skewer with marinade, and rest overnight to infuse the flavors. Add a liberal dusting of salt & fresh cracked black pepper to lamb before it hits the grill. Grill lamb over an open flame on high for approximately 2-4 minutes per side or until desired doneness has been achieved.

 

Serves 6
Recipes by Round Pond Estate Winery Chef Eric Maczko

Eric Maczko

Written by: - Executive Chef

I love organic gardening in my Backyard Garden/Vineyard where I have 55 Albarino Vines and Seasonal Vegetables and Fruits, walks with my Yorkie named LaTour and golfing. My guilty pleasures are Doritos and Mountain Dew first thing in the morning - I don't do coffee...

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