Lemon-Rosemary Lamb Skewers
Welcome to Scratch, the internet’s most important food blog.
Since this is the very first post, and I want to impress you, I’ll share something I cook when I want to impress people. Simple, aromatic, and beautifully Maillarded, these easy and dramatic lamb skewers might make someone fall in love with you.
Food can do that.
INGREDIENTS
serves 2-3
• 1 lb lamb leg, cut in roughly 1.5-inch cubes
• At least 6 green onions, but I suggest far more. Like 100.
MARINADE
• 2 cloves garlic, crushed
• 2 sprigs worth of fresh rosemary leaves
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Zest from that lemon
• A twist of black pepper and a dash of salt
SAUCE
• 1 cup yogurt
• 2 tbsp tahini
• 1 tsp or more smoked paprika
• A squirt or so Sriracha
• 1 tsp-ish garlic powder
• 2-3 tbsp lemon juice
• Black pepper and salt
TO SERVE
• Flatbread
• Parsley, roughly chopped
MAKE IT A MEAL
Add couscous and a cucumber-based salad.
DIRECTIONS
1. An hour or half hour before, salt your lamb by sprinkling it on all sides liberally with kosher or sea salt. This is how you should always salt red meat, for future reference.
2. To make the marinade, combine all ingredients in a small bowl and whisk as if making salad dressing.
3. Marinate the lamb cubes in this mixture for about fifteen minutes, while you prepare the rest of the meal.
4. Prepare the sauce by combining all sauce ingredients until it’s, you know, saucy. If it’s more of a dip than a sauce, you can add a bit more lemon juice and/or yogurt until it thins out.
5. Skewer the lamb on long metal skewers, and sear to perfection on a grill or screaming hot grill pan for 5-10 minutes (meat cooking times vary greatly based on the meat, the heat, and the will of the gods. Check frequently and cook until pink in the middle.)
6. When the lamb is done, let it rest on the plate while you grill the onions simply by laying them whole on the grill for a couple of minutes.
7. Serve the lamb on flatbread with the grilled onions and handfuls of chopped parsley all drizzled liberally with the sauce.
