Last week lamb was on sale (something that does not occur too often), so I happily took advantage of it and bought a nice leg. In general, most people either really like this meat or do not like it at all. Few seem to be neutral about it, mainly, I think, because of its distinctive flavor, which is precisely what makes it appeal to lamb lovers.
I myself prefer it simply roasted or broiled, but for the sake of those whom I knew would like it a little more dressed up I decided to make colorful kabobs with a few favorite vegetables and serve it with Greek rice, the way my father always prepared it.
CHANGE SERVING SIZE
COOK TIME1 1/4hours
- 4-5 lb lamb cut into 1 inch cubes
- 1 eggplant
- 1 zucchini
- 1 yellow squash
- 12 tomato(es) cherry
- 12 onion(s) small
- 1 cup olive oil
- 1 tsp greek oregano dried
- 1 tsp rosemary crushed
- 2 bay leaves crushed
- 2 cloves garlic crushed
- 1/4 cup port or red wine
- 2 cup rice white
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 2 clove garlic crushed
- 1 tsp salt
- 1/4 cup oil and butter
- 4 cups water
- The first step is to marinate the lamb preferably overnight, if possible, then cube the vegetables and add to the marinade for whatever length of time is convenient.
- Arrange both meat and vegetables on skewers that have been soaked in water for at least 1 hour.
- Broil for 12 to 15 minutes or until browned and to desired doneness, turning frequently.
- Prepare rice well in advance.
- Saute rice in oil and butter. Add salt, parsley, mint, garlic and water.
- Cover and simmer on low heat untill all liquid is absorbed and rice is thoroughly cooked, adding additional water if needed. The earlier the rice is cooked, the more flavorful it will be when served.