Rosemary Lamb Kebabs with Tapenade-Rosemary Aïoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe calls for a double dose of rosemary it's used in the marinade for the lamb and in the aioli that's served with it. Ingredients:
1/3 cup dry red wine |
1/3 cup olive oil (preferably extra-virgin) |
1/4 cup coarsely chopped fresh rosemary |
4 teaspoons minced garlic |
1 3 1/2- to 3 3/4-pound leg of lamb, boned, fat trimmed, cut into 1 1/2-inch cubes |
6 small onions, each cut into 6 wedges |
tapenade-rosemary aioli |
Directions:
1. Whisk wine, oil, rosemary and garlic to blend in 13 x 9 x 2-inch glass baking dish. Season with salt and pepper. Add lamb and toss to coat with marinade. Let stand at room temperature 2 hours or cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat). Thread lamb alternately with onion wedges onto skewers. Grill lamb kebabs to desired doneness, turning frequently, about 12 minutes for medium-rare. Transfer kebabs to plates. Serve with Tapenade-Rosemary Aioli.
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