This recipe calls for a double dose of rosemary — it's used in the marinade for the lamb and in the aioli that's served with it.
Recipe information
Yield
Serves 6
Ingredients
1/3 cup dry red wine
1/3 cup olive oil (preferably extra-virgin)
1/4 cup coarsely chopped fresh rosemary
4 teaspoons minced garlic
1 3 1/2- to 3 3/4-pound leg of lamb, boned, fat trimmed, cut into 1 1/2-inch cubes
6 small onions, each cut into 6 wedges
12 10- to 12-inch metal skewers or bamboo skewers, soaked in water 30 minutes
Preparation
Step 1
Whisk wine, oil, rosemary and garlic to blend in 13 x 9 x 2-inch glass baking dish. Season with salt and pepper. Add lamb and toss to coat with marinade. Let stand at room temperature 2 hours or cover and refrigerate overnight.
Step 2
Prepare barbecue (medium-high heat). Thread lamb alternately with onion wedges onto skewers. Grill lamb kebabs to desired doneness, turning frequently, about 12 minutes for medium-rare. Transfer kebabs to plates. Serve with Tapenade-Rosemary Aioli.
