Rack Of Lamb Recipe Grill

Grilled Lamb and Artichoke Kebabs - Easter Dinner Ideas

Mike Garten

Drizzle lemon juice over grilled lamb for extra tang.

Yields: 8

Total Time: 1 hour 30 mins

2 1/2 lb. boneless lamb leg, trimmed and cut into 1-inch chunks

2 tbsp. olive oil

1 tsp. ground coriander

1 tsp. dried oregano

Kosher salt

pepper

3 lemons

2 cloves garlic, finely chopped

1/4 c. flat-leaf parsley, chopped

16 large marinated artichoke hearts

2 bunches scallions

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In large bowl, toss lamb with oil, then coriander, oregano and 1/2 teaspoon each salt and pepper. Finely grate zest of 2 lemons over lamb; add garlic and parsley and toss to combine. Let sit 1 hour or refrigerate overnight.
Meanwhile, cut all lemons and artichokes in half and scallions crosswise into 2 1/2-inch pieces.
Heat grill or grill pan on medium-high. Thread artichokes, scallions and lamb onto skewers.
Grill kebabs, turning occasionally, until lamb reaches desired doneness, 6 to 8 minutes for medium-rare. Grill lemons, cut sides down, until charred, 2 to 3 minutes. Squeeze over kebabs.

Nutritional information (per serving): About 265 calories, 14.5 g fat (3.5 g saturated), 28 g protein, 320 mg sodium, 8 g carb, 2 g fiber

What you'll need: bamboo skewers ($4, amazon.com)

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