lemon-garlic lamb kebabs... 20 minutes

 

the goods:

 

1 pound leg of lamb, well trimmed and cut into 1-inch cubes

8 thin lemon wedges

1/4 cup olive oil

2 tablespoons fresh lemon juice

4 garlic cloves, minced

 

Assemble skewers (pre-soak if using wood skewers), alternating 3 lamb cubes with 1 lemon wedge. Arrange skewers in a nonmetallic dish.

In a small bowl, whisk together the oil, lemon juice, and garlic. Pour the marinade over the skewers; turn to coat. Let stand for at least 5 minutes. Season with salt and pepper.

Heat the grill to high. Lightly oil the grates. Place the skewers on the grill; cover the grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium-rare.

lamb chops with mint-pepper relish & zucchini... 20 minutes

 

the goods:

 

4 trimmed shoulder lamb chops

1 tablespoon dried rosemary

3 tablespoons fresh lemon juice

2 tablespoons olive oil, divided

2 teaspoons Dijon mustard

1/3 cup finely chopped red bell pepper

1/2 cup chopped fresh mint

2 scallions, thinly sliced

3 medium zucchini, cut diagonally into 1/4-inch rounds

 

Heat the grill to medium high. Rub both sided of the lamb chops with 3/4 teaspoon each dried rosemary and coarse salt and 1/4 teaspoon ground pepper. Clean and oil hot grill. Grill chops, turning once, about 4 minutes per side for medium-rare.

Meanwhile, in a large skillet with just enough water to cover the bottom (about 1/4 cup), add 1/4 teaspoon salt; bring to a simmer. Add the zucchini. Cook, covered, until tender, 3 to 4 minutes. Drain and transfer to a bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 2 tablespoons scallions. Season with salt and pepper and toss to combine.

In a small bowl, whisk together the lemon juice, remaining tablespoon olive oil, and Dijon mustard. Stir in the bell pepper, mint and remaining scallion. Serve the lamb chops warm with relish spooned over the top.