Lunch / Dinner
Lamb Skewers with mint gremolata
The most popular cut of lamb — rack of lamb — gets skewered and grilled, bringing juicy flavor plus fun and casual elegance to the table. Select small racks so you can cut them into double chops. To keep the bones from burning, it’s best if you “french” the bones (remove the meat and tissue between them) before wrapping them in foil.
Ingredients
TRIM:
COMBINE:
Test Kitchen Tip
Be mindful when grilling these skewers — this is the “prime rib” of lamb; overcooking will make the lamb tough and cause it to lose flavor.
Instructions
Preheat grill to medium-high. Brush grill grate with oil. If using wooden skewers, soak in hot water 30 minutes before threading.
Trim lamb of excess fat and silverskin; cut into eight 2-rib (double) chops. Alternately thread 3 lemon slices and 2 double chops onto each of 4 sets of double skewers, beginning and ending with lemons. Wrap foil around bones to keep them from burning; rub lamb with oil and season with salt and pepper.
Grill skewers 6–7 minutes per side, brushing with vinegar every 3 minutes.
Combine mint, parsley, garlic, and zest in a bowl. Serve skewers with mint gremolata.
Cut the lamb racks between every 2 rib bones to create thick bone-in double chops.
For stability on the grill, thread the lemons and lamb alternately onto two skewers for each portion.
To prevent the rib bones from burning during grilling, wrap them in foil, then discard the foil before serving.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 394
% Daily Value*
Total Fat 20g 30%
Saturated Fat 6g 30%
Cholesterol 150mg 50%
Sodium 158mg 6%
Carbs 1g 0%
Protein 47g
*Percent Daily Values are based on a 2,000 calorie diet.