Lamb Spiedini

Served with a green salad, grilled asparagus and toasted baguette slices.

Ingredients

Lamb

1 Opal Valley® boneless leg of lamb (defrosted if frozen), cut into 1” cubes
2 tbsp dried oregano
sea salt and freshly ground black pepper

Vinaigrette

¼ cup each fresh parsley, oregano and mint
2 cloves garlic, minced
1 tbsp red onion, finely chopped
2 tbsp red or white wine vinegar
¼ cup roasted red pepper, finely chopped (optional)
2 tsp mixed whole peppercorns, crushed
1 tsp sea salt
16- 12” wooden or metal skewers
1 bunch fresh herbs, tied with kitchen twine (for brushing on the vinaigrette while grilling)

Directions

1. If using wooden skewers, soak in water for 30 minutes
2. Carefully skewer cubes of lamb (approximately 5-6 cubes per skewer); sprinkle with dried oregano, salt and pepper

Vinaigrette

1. Combine all vinaigrette ingredients into a medium bowl or shaker jar: set aside
2. Preheat grill to medium-high (350ºF)
3. Grill the spiedini approximately 2 minutes per side or until the desired temperature is reached (125ºF for medium rare)
4. Place on a serving platter and brush on vinaigrette with tied fresh herbs
5. Serve with vinaigrette on the side