It is Labor Day weekend and perhsaps one of the last days for grilling. While we did see a flash of snow last week, I don’t think we will get anything to talk about for at least another month or three.
So for this week’s recipes, here are a couple of Lamb dishes to consider. Both can be accomplished on the grill even is a skillet is called for in the recipe. And neither takes long to prepare.
So, enjoy this long weekend! And regardless of what the retail stores are showing, it is still a long way to Halloween.
Grilled Lamb, Tomato and Orange Bell Pepper Kababs
Ingredients
- 1 lb fresh lamb, such as a boneless leg of lamb, cut into 1 inch cubes
- 1 pint grape tomatoes
- 2 large orange bell peppers
- 2 lemons, for juice and for lemon wedges for serving
- salt
- pepper
- olive oil
- fresh mint leaves
Directions
Marinate the lamb meat earlier in the day, preferably overnight, by placing it in an airtight container in a marinade of salt, pepper, lemon and olive oil. Remove from fridge 15 minutes before you are ready to assemble the kabobs. Cut the bell peppers into 2 inch wide pieces. Begin assembling the kebabs. If you’re using wooden skewers, soak them in water for 20 minutes before grilling. Start and end the kebabs with a piece of meat, this will help them from falling apart on the grill. Alternate between the meat, tomatoes, and bell peppers. Place the kebabs on a tray. Preheat the grill to high. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes. Serve warm and alongside fresh lemon wedges and garnish with fresh mint leaves.
Lamb Chops with Rosemary and Grapes
Recipe by Quick From Scratch Herbs & Spices
Ingredients
- 1 1/2 tablespoons olive oil
- 8 lamb loin chops, about 1 1/4 inches thick (about 3 pounds)
- Salt
- fresh-ground black pepper
- 3 tablespoons chopped fresh rosemary
- 4 cloves garlic, cut into thin slices
- 2 cups red grapes
- 1/3 cup dry white wine
- 1 teaspoon honey
Directions
In a large stainless-steel or nonstick frying pan, heat the oil over moderately high heat. Season the lamb chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the chops in the pan and sprinkle 1 1/2 tablespoons of the rosemary in the spaces between the chops. Cook the chops for 5 minutes. Turn and sprinkle the garlic in between the chops. Cook the chops until done to your taste, 3 to 5 minutes longer for medium rare. Remove the chops and garlic and keep in a warm spot. Pour off all but 2 tablespoons of the fat from the pan. Add the grapes and the remaining 1 1/2 tablespoons rosemary to the pan. Reduce the heat and cook, stirring frequently, until the grapes soften, about 8 minutes.
Add the wine to the pan and simmer 2 minutes. Stir in the garlic and any juices from the lamb, the honey, 1/8 teaspoon salt, and a pinch of pepper. Serve the lamb topped with the grapes and sauce.
