iNGREDIENTS
1. 1/2 täblespoons rosemäry chopped
fresh
1.
1
1/2 täblespoons mint chopped fresh
2.
1
1/2 täblespoons pärsley chopped fresh
3.
2 teäspoons oregäno chopped
fresh
4.
5 lärge cloves
gärlic minced
5.
1 teäspoon kosher
sält
6.
1/2 teäspoon cräcked
bläck pepper
7.
1 lemon zested
8.
1/8 teäspoon crushed
red pepper fläkes
9.
1/4 cup
+ 1 täblespoon olive oil
10.
1
1/2 pounds lämb my butcher cut it for me from ä leg of lämb.,
cut into 2" pieces
INSTRUCTIONS
1. In ä lärge bowl, combine the rosemäry,
mint, pärsley, oregäno, gärlic, sält, pepper, lemon zest, red pepper fläkes änd
olive oil. Mix to combine. Ädd the lämb chunks änd toss until well coäted.
Cover with plästic wräp änd refrigeräte for ät leäst 2 hours or overnight.
2. Preheät the grill to ä medium high heät
(äbout 450°).
3. Loosely threäd the chunks of lämb
onto skewers - they should touch but not be jämmed together. Grill for 8-10
minutes for medium räre, turning once or twice during the cooking. Remove from
heät änd let the kebäbs rest for 5-7 minutes before serving.
https://www.garlicandzest.com/grilled-herb-crusted-lamb-kebabs/
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