Categories: Meals
Ingredients
- 2 lbs. top round lamb
- 1 tbsp minced garlic
- 1 tbsp minced fresh rosemary leaves
- 2 tsp minced fresh thyme leaves
- Olive oil
- 1/4 cup dry red wine
- 2 tbsp red wine vinegar
- Kosher salt and black pepper
- 2 to 3 small red onions
- 2 pints cherry tomatoes
- For the sauce:
- 1/2 cup good chicken stock
- 1/4 cup olive oil
- 1 tbsp freshly squeezed lemon juice
- Pinch of minced fresh rosemary leaves
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- Couscous with Pine Nuts (see recipe)
Directions
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Cut the lamb into 1 1/2" cubes. Combine the garlic, rosemary, thyme, 1/4 cup olive oil, red wine, vinegar, and 1 tsp salt in a medium bowl. Add the lamb cubes, cover with plastic wrap and refrigerate overnight or for up to 2 days. Toss occasionally.
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Heat a grill. Brush the grill with oil.
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Cut the red onions into quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb with salt and pepper. Next place the cherry tomatoes on skewers, threading them through the stems of the tomatoes. Brush the tomatoes with olive oil and sprinkle with salt and pepper. Place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare. Approx 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
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For the sauce, bring the chicken stock, olive oil and lemon juice to a boil in a small pot. Lower the heat and simmer for 5 minutes, or until reduced by half. Add the rosemary, salt and pepper.
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Serve the skewers on a mound of couscous with the sauce on the side.