Catalan Lamb Barbeque

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

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Yields1 Serving
 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
 Salt
 Pepper
 Olive Oil (to well coat lamb)
 Bamboo skewers
1

Cut lamb into 1-1 ½ inch cubes.

2

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

3

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

4

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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Ingredients

 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
 Salt
 Pepper
 Olive Oil (to well coat lamb)
 Bamboo skewers

Directions

1

Cut lamb into 1-1 ½ inch cubes.

2

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

3

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

4

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

Notes

Catalan Lamb Barbeque

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