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Well the new grill is getting a workout for sure! With the addition of the rotisserie we are experimenting with all sorts of grilling, marinades and meats. Today’s is a marinade with a Mediterranean flavor with spices, honey and yogurt. We purchased a beautiful leg of lamb and marinated this for over 24 hours. It was great with a salad and roasted potatoes.

• 1 leg of lamb (4lbs)

Marinade:

• 1/4 cup honey
• 3 tbsp plain yogurt
• 2 tbsp dried mint
• 1 tbsp fresh ginger
• 3 tsp tumeric
• 1 1/2 tsp ground cardamom
• 2 tsp paprika
• 3 cloves of garlic, chopped
• 1/2 tsp salt and freshly ground black pepper each

In a large mixing bowl combine all the above ingredients and mix thoroughly. It will appear to be a thick paste. Pierce the lamb all over for the marinade to penetrate. Place the lamb in the bowl and cover with marinade completely. Turn several times over the 24 hour period. Cook to your liking and use reserved marinade to baste the lamb while grilling. Let the meat rest for at least 10 minutes before slicing.

Tags: lamb
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These Mediterranean themed lamb kabobs are packed with flavor. This needs to be marinated one day in advance and is worth the wait. The traditional pairing of mint and lamb goes one step further with honey and cumin. Grilled to perfection on the barbecue, the lamb is tender and the marinade penetrates the meat for maximum flavor. We made these the other night accompanied with a basil pearl couscous and salad.

• 1 lb leg of lamb, cut into 1 inch pieces
• 1/2 cup chopped, fresh mint leaves
• 1/4 cup balsamic vinegar
• 2 tbsp ground cumin
• 1 tbsp ground dry mustard
• 2 tbsp honey
• 1/2 tsp each salt and freshly ground pepper

Cut lamb into 1 inch pieces and place into Zip lock bag, set aside. Mix all of the following ingredients well and pour over lamb, seal bag and marinate overnight in refrigerator.

Prepare grill and skewer meat onto metal skewers or wood ones that have been soaked in water to keep from burning. Coat the grill with Pam and cook for 4 minutes on medium high each side, turning once. Serve immediately.

Tags: kabob, lamb, mint
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