Grilled Italian Skewered Lamb
DELICIOUS GRILLED LAMB
Either grilled or broiled this Skewered Lamb recipe is sure to be a crowd pleaser. This recipe calls for the meat to be marinated overnight in order for the herbs and spices to properly blend into the lamb. By combining wine with basil, rosemary, garlic and bay leaves, you’ll create a simple dinner that will look like it took hours to prepare.
In the southern region of Abruzzo, Italy,
grilled or roasted lamb is traditional. Abruzzo is located just east of Rome and is known for it’s rustic cuisine. It’s also known for some of the finest saffron in Europe. Among other food this province is known for is pepperoncino or hot peppers and is evident in a variety of dishes from meats to fish. The region’s cheeses include smoked scamorza and a variety of pecorino, or sheep’s milk cheeses.
You can serve this Grilled Italian Skewered Lamb with a nice creamy polenta or my Pan Fried Rosemary Potatoes.
2 pound boneless leg of lamb, cubed
1/2 pound of pancetta, cut into 4 slices
1 yellow onions, cut into large chunks
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
12 cherry tomatoes
1 zucchini, cut into 1/2 inch circles
5 cloves of garlic, finely chopped
3 cups of dry white wine
1/2 cup of extra virgin olive oil
1/4 cup of fresh parsley, chopped
2 tsp of dried rosemary
2 tsp of dried sage
4 whole bay leaves
1 small onion, finely chopped 1/2 tsp of salt
1/2 tsp of freshly ground black pepper
Trim all the fat from the lamb.
Place the lamb in a large plastic bag.
In a large bowl combine the wine, 3 of the cloves of chopped garlic, the rosemary, sage and bay leaves.
Pour the wine mixture into the bag and refrigerate overnight.
Mix the olive oil, garlic and parsley in a small bowl and set aside.
Pre-heat the broiler or prepare the barbecue.
Drain the lamb on a paper towel.
Alternate the lamb, pancetta, and vegetables on a long metal skewer.
Season with salt and pepper.
Brush with oil, parsley and garlic mixture and place on indirect heat on the grill for 10 to 15 minutes while turning and basting with the parsley, garlic and oil mixture.
Serves 4 to 6 people.
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