Grilled Rosemary Lamb Skewers with Himalayan Pink Salt
A little marinade goes a long way! Lamb can seem tricky, but this easy recipe with lemon and rosemary infuses the meat with classic grilling flavors.
Charity Beth Long
extra virgin olive oil
freshly ground black pepper
Frontier Co-op Himalayan pink salt
, juiced and zested
, cut into cubes
Remove the leaves from the bottom 3/4 of the rosemary stems.
Place the rosemary stems in a glass of water.
Place the rosemary leaves in the bowl of a small food processor.
Add evoo, garlic, pepper, Himalayan pink salt, lemon juice and zest and dijon to the rosemary.
Pulse the marinade until the garlic and rosemary are chopped.
Pour the marinade into a zip top bag and add lamb cubes.
Marinate lamb in the refrigerator for 4 hours or overnight.
Immerse the rosemary skewers in water for 30 minutes.
Preheat a charcoal, gas or stovetop grill.
Thread lamb cubes onto rosemary skewers.
Grill skewers over direct heat until they reach your prefered doneness, 145F for medium rare or up to 160F for medium.
If you want gorgeous fresh rosemary to top your cooked skewers, you will need extra rosemary sprigs for after cooking. Pierce fresh rosemary into the tops of the cooked skewers.
If your rosemary sprigs are not woody enough for grilling, use wooden skewers, but soak them for at least a couple hours.
If you don't have a small food processor, finely chop the garlic and rosemary before combining with the rest of the marinade ingredients in a bowl. Whisk vigorously to emulsify ingredients.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com