INGREDIENTS
2lbs boneless leg of lamb
6 garlic cloves
1/4 tsp black pepper
1 tsp dried oregano
1 tsp dried thyme
1 tsp chili flakes
Juice of 1/2 lemon
1/4 cup olive oil
1 tbsp chipotle sauce
4 Roma tomatoes
1 orange bell pepper
1 yellow bell pepper
1 large sweet onion
2 tsp salt
DIRECTIONS
Start off by making that delicious marinade. In a blender combine, garlic, chili flakes, thyme, oregano, lemon juice, chipotle sauce, olive oil, black pepper, salt, blend until smooth. Set aside, about 1/4 cup out of that marinade — this will be used for basting during the cook.
Now let’s cube up the leg of lamb. You want to remove any silver skin as best as you can, silver skin is a very thin membrane that when cooked becomes really chewy. After cube the lamb into 1 inch cubes as best as you can.
Add lamb chunks to a bowl and top with the remaining marinade. Place the lamb in the refrigerator and marinate for 2 hours or preferably overnight.
While the lamb is in the marinade, cut the onions, bell peppers and tomatoes. Cut the tomatoes into 4 equal pieces and the onions as well. The onions you will take apart into 2 layers when assembling the skewers. Remove the seeds and middle from the bell peppers and cut up into 1 inch squares.
After a minimum of 2 hours have passed, it’s time to assemble the skewers. to your choosing.
Preheat your grill to 350 degrees. Cook the lamb turning every min until it reaches an internal temperature of 135 degrees*. Before removing the lamb and when it’s hits 135 degrees, baste it with that reserve marinade. Leave on the grill for one more minute. Remove the skewers and let it rest for 3 min before serving.
*USDA recommends an internal temperature of 145 degrees with a 3 minute rest”
