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Recipe Provided By
"Cooking with Fire"Prep Time
-- min
Cook Time
25 min
Total Time
25 min
Servings
--
Ingredients
- 2 pounds boneless leg of American lamb
- 6 garlic cloves
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried Thyme
- 1 teaspoon chili flakes
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
- 1 tablespoon chipotle sauce
- 4 Roma tomatoes
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 large sweet onion
- 2 teaspoons salt
Directions
Start off by making that delicious marinade, in a blender combine garlic, chili flakes, thyme, oregano, lemon juice, chipotle sauce, olive oil, black pepper, salt, blend until smooth. Set aside, take 1/4 cup out of that marinade and set aside, this will be used for basting during the cook.
Now let’s cube up the leg of lamb. You want to remove any silver skin as best as you can, silver skin is a very thin membrane that when cooked becomes really chewy. After you cube the lamb into 1-inch cubes as best as you can, place in in a bowl and add the marinade. Place the lamb in the refrigerator. Marinade for the lamb 2 hours or preferably overnight.
While the lamb is in the marinade, cut the onions, bell peppers and tomatoes, cut the tomatoes into 4 equal pieces and the onions as well, the onions you will take apart into 2 layers when assembling the skewers. Remove the seeds and middle from the bell peppers and cut up into 1-inch squares.
After 2 hours have passed it’s time to assemble the skewers. Place a layer of tomatoes, 2 pieces of lamb, onions, lamb, bell peppers and then more lamb. Preheat your grill to 350 degrees F, cook the lamb turning every min until it reaches an Internal temperature of 135 degrees F. Before removing the lamb and when it’s hits 135 degrees F, baste it with that reserve marinade.* Leave on the grill for one more min, remove the skewers and let it rest for 3 min before serving.
* Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Serve along with rice.
