Olive Oil & Vinegar Tasting Room

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Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located in the First Niagra Bank Courtyard

Shipping available

Rosemary Agrumato Grilled Lamb Kabobs

 

Lamb Kabobs11885275_10206587472839778_792301901356411322_n.jpg
1 1/2 pounds trimmed boneless leg of lamb, cut in 1" pieces
2 large zucchini cut in 1" chunks
1/2 pound cremini mushrooms
2-3 medium bell peppers in assorted colors, cut in 1" pieces
8 large skewers - metal or wooden and soaked in water for 1 hour 

For the Marinade 
1/2 cup Rosemary (Fused) Agrumato Olive Oil
1/4 cup lemon juice
2 cloves garlic minced
2 teaspoons kosher salt
fresh ground pepper to taste

Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6.

Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness.

Serves 6-8

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