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Greek Lamb and Artichoke Skewers with Parsley Sauce

Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Grilling Time

    6 to 8 min.

  • Prep Time

    30 min.

  • Marinating Time

    1 h

Ingredients
Instructions

the Ingredients

20151023095405 Row Redmeat 25

Marinade

  • 60 millilitersAbreviation extra-virgin olive oil
  • Finely grated zest of 1 large lemon
  • 2 tablespoonsAbreviation fresh lemon juice
  • 2 tablespoonsAbreviation red wine vinegar
  • 1½ teaspoonAbreviation dried oregano
  • 1 teaspoonAbreviation minced garlic
  • 1 teaspoonAbreviation kosher salt
  • ½ teaspoonAbreviation freshly ground black pepper
 
  • 910 gramsAbreviation boneless leg of lamb, trimmed of any excess fat and sinew, cut into 2.5-centimeter cubes
  • 1 bag (340 grams) frozen quartered artichoke hearts, thawed

Sauce

  • 3 tablespoonsAbreviation extra-virgin olive oil
  • 1 tablespoonAbreviation white wine vinegar
  • 1 tablespoonAbreviation finely chopped fresh Italian parsley leaves
  • ¼ teaspoonAbreviation minced garlic
  • ¼ teaspoonAbreviation Dijon mustard
  • ¼ teaspoonAbreviation kosher salt
  • ⅛ teaspoonAbreviation freshly ground black pepper
 
  • 2 tablespoonsAbreviation whole fresh Italian parsley leaves
  • 1 lemon, cut into wedges (optional)
  • Cooked rice (optional)

Special Equipment

  • 12 metal or bamboo cocktail skewers

Instructions

  • In a large bowl whisk the marinade ingredients. Add the lamb and artichoke hearts and turn to coat thoroughly. Cover and let marinate at room temperature for 1 hour, stirring occasionally.
  • If using bamboo cocktail skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for direct cooking over medium heat (180º to 230ºC).
  • In a small bowl whisk the sauce ingredients until smooth and emulsified. Set aside at room temperature until ready to serve.
  • Thread the lamb and artichokes onto skewers, beginning and ending with an artichoke piece and with at least two pieces of lamb together wherever possible (this will keep the meat juicy). Discard the marinade.
  • Brush the cooking grates clean. Grill the skewers over direct medium heat, with the lid closed, until well marked and medium rare, 6 to 8 minutes, turning once. Transfer the skewers to a platter and drizzle with the sauce. Top with the whole parsley leaves and serve immediately with lemon wedges and rice, if desired.
    Brush the cooking grates clean. Grill the skewers over medium heat, with the lid closed, until well marked and medium rare, 6 to 8 minutes, turning once. Transfer the skewers to a platter and drizzle with the sauce. Top with the whole parsley leaves and serve immediately with lemon wedges and rice, if desired.

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