By John Willoughby and Chris Schlesinger
- Total Time
- About 30 minutes
- Rating
- 4(215)
- Notes
- Read community notes
In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste. Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose. You’ll get the smoothness of the oil, the sharp hit of the acid (in this case, lemon juice), the aroma of the herbs (in this case marjoram) and the sweet meatiness of the lamb, each distinct flavor complementing and reinforcing others.
Featured in: Flavor Is Only Skin Deep
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 entree servings
- 2pounds boneless leg of lamb
- ¼cup plus ⅓ cup extra-virgin olive oil
- Salt and pepper to taste
- Juice of 2 lemons
- 2tablespoons minced garlic
- ⅓cup roughly chopped fresh marjoram
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
776 calories; 65 grams fat; 18 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 43 grams protein; 685 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you’re ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.)
Step
2
While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the ¼ cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed.
Step
3
Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking — remove from the heat when it is just slightly less done than you want it to be when you eat it.
Step
4
While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.
Ratings
215
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
John Taylor
A well pre-heated cast iron skillet will work for this just like it works for steaks.
rgg
Rather than marinate a la Souvlaki, the meat is grilled on sticks and then the flavor is added. Gives a much more flavourful result.
John Taylor
8 minutes is way too long to cook 1 - 2 inch chunks of lamb. Lamb is notorious for getting tough when overcooked so start with 5 minutes total and check. I overcooked mine by following this recipe exactly. I love lamb so I WILL perfect this at some point.
Daniela
Why not combine all the seasonings with the oil first, then toss the lamb in the dressing? Is it so the herbs won't discolor? I have been doing this with grilled chicken thighs for years now (it's sublime) but I mix it all together first so the oil takes on the flavors of the garlic and herbs. Thoughts welcome.
Daniela
Why not combine all the seasonings with the oil first, then toss the lamb in the dressing? Is it so the herbs won't discolor? I have been doing this with grilled chicken thighs for years now (it's sublime) but I mix it all together first so the oil takes on the flavors of the garlic and herbs. Thoughts welcome.
katie
It needed more garlic than I used (I used 3 large cloves). I only had one lemon so I used both the zest and the juice and that worked well. I used Dill & cilantro since that is what I had, maybe not traditional but tasted good. Great concept, will probably use it with other types of protien.
kenton
The cooking time for raw meat on a grill is at best an estimate - use your experience and senses, and when in doubt, take it off! This is a very good recipe....
John Taylor
8 minutes is way too long to cook 1 - 2 inch chunks of lamb. Lamb is notorious for getting tough when overcooked so start with 5 minutes total and check. I overcooked mine by following this recipe exactly. I love lamb so I WILL perfect this at some point.
deuxsaisons
Is there way that we can make this recipe without a barbecue? Ideally on top of the stove in a hot frying pan?
John Taylor
A well pre-heated cast iron skillet will work for this just like it works for steaks.
rgg
Rather than marinate a la Souvlaki, the meat is grilled on sticks and then the flavor is added. Gives a much more flavourful result.
Private notes are only visible to you.
