My Everchanging Garden

Gardening That Grows With Me

Garlic Lemon Lamb Kebobs

“Lamb leg steaks are much more economical that lamb loins. I trim my pieces very lean before adding them to the marinade.”

  • 1 pound lamb leg steaks (4 large)
  • 3 medium lemons
  • 1/2 cup lemon juice (from the 3 lemons)
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon mustard
  • 2 tablespoons olive oil
  1. Zest peel from all three lemons.
  2. Juice lemons (about 1/2 cup) and add to zest.
  3. Add garlic, rosemary, salt, pepper, mustard and olive oil. Blend well.
  4. Cut lamb into 1 inch pieces, trimming each piece well. Add to marinade.
  5. Let sit in refrigerator for 2 hours (or overnight).
  6. Drains lamb and thread lamb onto skewers.
  7. BBQ for about 10 minutes.

Served with roasted fingerling potatoes, carrots and Sauteed Swiss Chard and Onions.

Yield: serves 4

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