Lemon, olive oil, rosemary, and garlic—this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs. They work well together because both the marinade and the lamb are products of the Mediterranean. The sauce, made of garlic and olive-flavored mayonnaise, is also Mediterranean—and a great shortcut, given that the mayo is premade. I love grilled onions with the lamb, but you can add other vegetables to the skewers. Serve with Mediterranean Orzo Pilaf.
- 3 garlic cloves, minced (about 1 tablespoon)
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon rinsed, dried, and chopped fresh rosemary or oregano or 1 teaspoon dried
- Kosher salt and freshly milled black pepper
- 2 pounds boneless leg of lamb, cut into 1½-inch cubes
- 4 small onions (about 2 inches across), quartered
- ¾ cup low-fat mayonnaise
- ¼ cup pitted, brine-cured olives such as kalamata, finely chopped
1. Combine 2 tablespoons boiling water with 1 teaspoon of the garlic and set aside to cool slightly. Whisk together 2 tablespoons of the lemon juice, the oil, rosemary, the remaining 2 teaspoons garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add the lamb and onions and set aside, tossing gently several times, for 15 minutes. If using wooden skewers, soak 4 in water.
2. Meanwhile, combine the mayonnaise, olives, remaining tablespoon of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Stir in the reserved garlic and water mixture.
3. Preheat the grill or the broiler. Thread the meat and onions on 4 skewers, alternating them. Drizzle with any marinade from the bowl. Grill or broil 4 inches from the heat source, 6 to 8 minutes a side for mediumrare.
4. Transfer the meat and onions from the skewers to plates and serve each portion topped with some of the olive sauce.
Nutritional information is based on 1/8 teaspoon added salt per serving.