Pasture Raised Lamb Western Mass


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Lamb Kebabs with Couscous Raisin Salad

NOTE: Unlike traditional kebabs, we cook all the ingredients separately and then serve on a platter. This makes it easier to control the cooking time of each component of the meal.

1 pound lamb kabobs, lamb steak, or boneless leg of lamb
2 small zucchini
2 small summer squash
2 peppers - red, orange, yellow or green
1 large sweet onion

Juice from 2 lemons
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon dried oregano

For the kebabs: First - light the grill! Cut lamb off bone and cut into cubes approximately 1” in size. Keep the small bits - you will
cook them too, for a shorter period of time. Reserve the bones for your next lamb cooking adventure - lamb stew! They can be stored in a bag
in the freezer.

Cut the zucchini and summer squash into pieces about 1/2” thick. Cut the onion in half, leaving the skin on. Now cut each onion half
into 4 pieces, leaving the skin on and root attached. Peel the skins, making sure to keep the root attached (use scissors to cut the
skin off if necessary). The root end will keep the onion neat and together on the grill.

For marinade: Juice the lemons and add all ingredients into a jar. Shake to mix. Place HALF the marinade into a bowl or zippered bag
and add the lamb. Marinate covered for 1/2 hour if you have the time. If not, 15 minutes will do. The other half of the marinade will
be used for cooking the veggies.

Heat your grill to high. Dip the veggies into the reserved marinade or brush them as you put them on the grill. Grill the veggies to
your liking. Remove to a platter and cover to keep warm. Now it is time for the lamb cubes.... Remove from the marinade and place
on the grill. Don’t walk away...... Grill the lamb, flip the cubes, and remove the smaller pieces to the veggie platter as they are done
cooking. The lamb cooks fast so keep watching. You don’t want to over-cook it. That’s it. You’re done. Serve with the following Couscous
and Raisin Salad which is really delicious.

Couscous and Raisin Salad
1/2 cup raisins
1 1/4 cup pearl couscous
1 Tablespoon olive oil
1 teaspoon salt
2 stalks celery
1 to 2 scallions
1/4 cup each chopped mint and parsley
handful of little tomatoes
1/4 cup olive oil
2 Tablespoons white or wine vinegar

Soak raisins in 1 cup boiling water. Cook couscous in 2 1/2 cups water with 1 T. olive oil and 1 tsp.
salt until just cooked. Remove and place in a bowl or plate to cool. You can do this ahead of time.
Chop celery and scallions into 1/4 inch pieces. Chop parsley and mint. Cut tomatoes in half. Mix
1/4 cup olive oil and 2 T. white or wine vinegar. Pour over cooled couscous. Drain the raisins. Add
rest of ingredients to couscous and toss gently. Serve with lamb and veggies.

Copyright 2023 Kristin Nicholas