Sunday, December 20, 2009

Basic Lamb Kabob Recipe

2 1/2 lbs lamb kabobs
6.5 oz olive oil
6.5 oz vinegar
6.5 oz lemon juice
6.5 oz A-1 steak sauce
1/2 lb diced onion
1/8 cup salt
2 Tbsp pepper

That was a little too much vinegar for us so we cut that back a bit and used wine vinegar which is a little mellower. Also if its just us, we add a ton of garlic. Marinate 24 hrs.Then we cook it on the BBQ, a quick sear at a higher heat, then low heat, and they are done when still a little pink inside. It doesn't take very long to cook them so be watchful.
Lamb Chops

4-6 chops
Olive Oil
Salt & Pepper

Chops are pretty easy as long as you remember the trick... don't cook them too long. Over cooked lamb can be tough. We rub our chops with olive oil, salt & pepper them, and then add lots of chopped garlic. It helps to have the oil on first so the garlic has something to stick to. Then we usually cook them on a good hot BBQ to get a good sear on them. Once you have done that move them to a medium temperature, and continue to cook until the middle is still a little pink.

We like to eat the left overs cold with a Greek salad the next day.