Lamb is one of the best meats for grilling, yet it's also one of the most easily overlooked. Lamb grills well because it's so friendly to high-heat cooking that leaves the outside charred and the inside medium rare. This recipe makes a dozen skewers, enough for six appetizer portions.
Instructions
1. If using wooden or bamboo skewers, soak them in water for about an hour so they won't burn on the grill.
2. Place the olive oil, garlic and oregano in a food processor or blender and puree to a fine consistency. You can also mince the garlic and oregano by hand and add them to the oil.
3. Trim the lamb into even-sized cubes or strips no thicker than 3/4 inch.
4. Divide the lamb pieces among 12 skewers, season well with salt and pepper, and let sit for 20 minutes.
5. Prepare a hot grill fire.
6. Grill the lamb for about 2 minutes per side over direct heat. Baste constantly with the olive oil mixture.
7. Serve while hot. Beware of overcooking the lamb; it shouldn't go past medium rare (about 150 degrees F internal temperature on an instant-read meat thermometer).
Tags: garlic oregano, medium rare