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Recipe From by Jamie Purviance

Greek Lamb and Artichoke Skewers with Parsley Sauce

  • People

    Serves 6

  • Prep Time

    30 min.

  • Marinating Time

    1 h

  • Grilling Time

    6 to 8 min.

People
Serves 6
Prep Time
30 min.
Marinating Time
1 h
Grilling Time
6 to 8 min.

the Ingredients

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Marinade

  • 60 milliliters extra-virgin olive oil
  • Finely grated zest of 1 large lemon
  • fresh lemon juice
  • red wine vinegar
  • dried oregano
  • minced garlic
  • kosher salt
  • freshly ground black pepper
 
  • 910 grams boneless leg of lamb, trimmed of any excess fat and sinew, cut into 2.5 centimetre cubes
  • bag (340 grams) of frozen quartered artichoke hearts, thawed

Sauce

  • extra-virgin olive oil
  • white wine vinegar
  • finely chopped fresh Italian parsley leaves
  • minced garlic
  • Dijon mustard
  • kosher salt
  • freshly ground black pepper
 
  • whole fresh Italian parsley leaves
  • lemon, cut into wedges (optional)
  • Cooked rice (optional)

Special Equipment

  • 12 metal or bamboo cocktail skewers

Instructions

  • 01 In a large bowl whisk the marinade ingredients. Add the lamb and artichoke hearts and turn to coat thoroughly. Cover and let marinate at room temperature for 1 hour, stirring occasionally.
  • 02 If using bamboo cocktail skewers, soak them in water for at least 30 minutes.
  • 03 Prepare the grill for direct cooking over medium heat (180ºC to 230ºC).
  • 04 In a small bowl whisk the sauce ingredients until smooth and emulsified. Set aside at room temperature until ready to serve.
  • 05 Thread the lamb and artichokes onto skewers, beginning and ending with an artichoke piece and with at least two pieces of lamb together wherever possible (this will keep the meat juicy). Discard the marinade.
  • 06 Brush the cooking grates clean. Grill the skewers over direct medium heat, with the lid closed, until well marked and medium rare, 6 to 8 minutes, turning once. Transfer the skewers to a platter and drizzle with the sauce. Top with the whole parsley leaves and serve immediately with lemon wedges and rice, if desired.
Ingredients
Instructions