Lamb Kebabs with Fresh Mint
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Susan Nicholson
Serves 6 peopleCategories: Lamb- Mutton -main dish
Ingredients
- For the marinade:
- 2 bunches fresh mint, divided use
- 1/4 cup extra-virgin olive oil
- 1/4 cup dry red wine
- 2 Tbsp. fresh lemon juice
- 4 cinnamon sticks
- For kebabs:
- 1 1/2 lb. boneless lamb leg, trimmed and cut into 1 1/2 inch pieces
- 1/2 tsp. coarse salt
- Ground black pepper to taste
Directions
- Coarse chop 1 bunch mint leaves to make 1/2 cup and reserve the remaining mint.
- In a large mixing bowl, combine the chopped mint, olive oil, wine, lemon juice and cinnamon sticks.
- Sprinkle lamb with salt and pepper. Add lamb to marinade and turn to coat. Cover and refrigerate 2 to 4 hours, stirring several times. Drain the lamb; discard the marinade. Thread lamb onto 6 metal skewers; placing a whole mint leaf between each piece. Grill on high 8 to 12 minutes (for medium0rare to medium0 or until browned, turning several times.