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Prep Time: 120 Minutes Cook Time: 12 Minutes |
Ready In: 132 Minutes Servings: 6 |
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Cinnamon and mint gives this dish its unique flavor. Place the mint leave between the chunks of lamb for a look as great as it tastes! Ingredients:
2 bunches fresh mint, divided |
1/4 cup extra virgin olive oil |
1/4 cup dry red wine |
2 tablespoons fresh lemon juice |
4 cinnamon sticks |
1 1/2 lbs boneless leg of lamb |
1/2 teaspoon coarse kosher salt or 1/2 teaspoon sea salt |
1/2 teaspoon fresh ground pepper, to taste |
Directions:
1. To Prepare Marinade: Coarsely chop 1 bunch of mint to make 1/2 cup (Reserve remaining mint leaves for kebabs.).
2. Combine the chopped mint, oil, wine, lemon juice and cinnamon sticks in a non reactive medium bowl.
3. Trim any fat from lamb and cut into about 1 1/2 inch cubes.
4. Sprinkle with salt and pepper.
5. Add lamb to the marinade, cover and refrigerate for 2-4 hours, stirring several times.
6. Drain lamb well; discard marinade.
7. To Prepare Kebabs: Thread the lamb onto skewers, placing a whole mint leaf between each piece of meat.
8. Preheat grill to high.
9. Oil the grill grate* (See Note at bottom).
10. Grill the kebabs, turning with tongs occasionally, until the lamb is nicely browned on the outside and cooked to desired doneness, about 8 minutes total for medium-rare or 12 minutes total for medium.
11. Transfer the kebabs to a platter or plates to serve.
12. *To oil grate: Oil a folded paper towel, hold it with tongs and rub it over the grate.
13. (Do not use cooking spray on a hot grill!).
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