Lamb Kebabs

I made leblebi soup (recipe to follow soon) and wanted to use my ground lamb as part of our dinner meal. I found this recipe for lamb kebabs on the website called Kristen's Home Cooking. It looks like a great site!

I didn't make kebabs, though. I made lamb meatballs. Her recipe also includes the recipes for saffron rice and hummus. Gotta make the hummus because it looks pretty quick and yummy too.

Lamb Kebabs
1 lb ground lamb
1 egg
1/2 c fresh breadcrumbs
1 large shallot, minced finely
1/2 c chopped fresh herbs (parsley, mint and cilantro)
Salt and Pepper

Directions:
Mix all ingredients just until blended, don't overwork meat. Form long, thin kebabs around wooden (pre-soak to prevent burning) skewers. Grill, turning, until brown on all sides and just cooked through.

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Roast Leg of Lamb

I also purchased leg of lamb from the grass-fed "meat man" and used this Roast Leg of Lamb recipe I found on Martha Stewart. It was delicious and tender. The garlic flavor wasn't over-powering and it was quite simple to make.

I made the "gravy" using the pan juices but didn't use red wine since I had none in the house. Water was a fine substitute.

Roast Leg of Lamb
Ingredients

Serves 12

• 1/2 cup olive oil
• 10 cloves garlic
• Coarse salt and freshly ground pepper
• 1 leg of lamb, boned, rolled and tied (about 7 pounds)
• 1 cup dry red wine
• 1 cup homemade chicken stock, or canned low-sodium chicken stock

Directions

1. Preheat oven to 400 degrees. In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed.
2. Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees.for medium rare, about 2 hours.
3. Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce. Pour wine or 1 cup water into the roasting pan in which the lamb was cooked. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
4. Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb.

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