Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
For the American Lamb Skewers
- 1½ pounds American lamb leg, cut into 1 inch chunks
- 3 tablespoons olive oil
- 2 to 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
For the Grilled Vegetables
- 2 medium zucchini, sliced into planks
- 2 ears corn, husked
- Olive oil, for grilling
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For the Salad
- 2 cups arugula or mixed greens
- 1½ cups cherry tomatoes, halved
- ½ cup fresh basil leaves, sliced
- ¼ medium red onion, thinly sliced
- ⅓ cup crumbled feta cheese
For the Lemon Vinaigrette
- Zest and juice of 1 lemon (about 3 tablespoons juice)
- ⅓ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly cracked black pepper, to taste
Directions
- Marinate the Lamb: Season the American lamb with salt and pepper. Rub with the olive oil, garlic, and rosemary, making sure each piece is well coated. Let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours. Thread the lamb onto skewers before grilling.
- Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with salt and freshly cracked black pepper to taste. Set aside.
- Grill the Lamb and Vegetables: Preheat a grill or grill pan to medium high heat. Lightly coat the zucchini and corn with olive oil and season with salt and pepper. Grill the zucchini planks and corn, turning occasionally, for 10 to 12 minutes, until tender and lightly charred. Set aside to cool slightly. Grill the lamb skewers for about 4 minutes per side, or until the internal temperature reaches 145°F for medium doneness.
- Prepare the Vegetables: Cut the kernels from the corn cobs and chop the grilled zucchini into bite sized pieces.
- Assemble and Serve: In a large bowl, toss the arugula, cherry tomatoes, red onion, basil, grilled zucchini, and corn with the lemon vinaigrette. Top with the grilled lamb skewers and finish with the crumbled feta cheese. Serve immediately.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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