Catalan Lamb Barbeque

By Jackie DeKnock  ,

November 26, 2015

A taste of a summer meal from Northern Spain and so, so easy to make!

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  • Yields: Serves 4-6


2 pounds cubed lamb

Marinade for lamb:

Fresh thyme and rosemary finely chopped

Grated peel from 2 lemons

Lemon juice from 2 lemons

4 cloves of garlic finely chopped



Olive Oil (to well coat lamb)

Bamboo skewers


Cut lamb into 1-1 ½ inch cubes.

Mix marinade ingredients together and marinate the lamb for at least 2 hours.

Thread marinated lamb cubes onto bamboo skewers (pre-soaked in water).

Grill for about 3-4 minutes each side, or until the kebobs are done to your liking.

Suggested side…
Serve grilled lamb with Romesco Sauce (Catalan Pepper Sauce). Blend 2 tbsp smoked paprika, a sprinkle of chili peppers (finely ground), 3 roasted tomatoes (skin/seeds removed), 1 head roasted garlic (skin removed), 1 dozen almonds (blanched/peeled), 2 dozen hazelnuts (skinned), 1 slice bread (toasted), 1 tbsp parsley, 3 tbsp extra virgin olive oil and 1 tsp salt in a food processor until you have a smooth puree. Beat in 2 tbsp oil and 1 tbsp red wine vinegar and serve.

Buen Apetito!

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