Skewers of Marinated Crete Spring Lamb with Artichokes and Lemons

Recipe by Jesse Cool and Deanna Bayless, as posted on the Oldways Table blog

This dish is simple and elegant, whether you use the fresh lamb of spring or you’re grilling in the backyard on a hot summer evening. Be sure to marinate the lamb for at least 45 minutes, but the longer the lamb is marinated, the more tender and flavorful it will be. Serve over garlicky mashed potatoes. Serves 6

Ingredients

• 2 pounds boneless lamb, cut into 1-inch chunks
• 1 head garlic, 4 cloves finely chopped
• 1 bunch fresh mint, coarsely chopped
• 1 bunch fresh parsley, coarsely chopped
• ½ cup extra virgin olive oil
• Freshly ground black pepper
• Chopped zest of 1 lemon
• 2 lemons, thinly sliced
• 2 baby artichokes, cut into quarters
• Sea salt
  

Preparations:

Combine the lamb, chopped garlic, mint, parsley, olive oil, pepper, and lemon zest in a shallow bowl. Mix well. Let marinate for at least 45 minutes, or up to 8 hours, in the refrigerator.

Prepare a fire in a grill. Soak bamboo skewers in water for at least 30 minutes.

Leaving at least 1 inch on each end of the skewer free, alternate pieces of lamb, sliced lemon, and artichoke onto each skewer. Lightly season with salt.

Grill over medium-high heat until lamb is medium rare (about 4 minutes each side). Cut the remaining lemon (the one used for the zest) in half and squeeze juice over each skewer. Serve immediately.

Per Serving: Calories: 386, Protein: 32 grams, Fat: 26 grams, Saturated Fat: 6 grams, Carbohydrates: 5 grams, Fiber: 2 grams, Sodium: 163 mg