These grilled marinated lamb skewers are easy to make and pack delicious flavors. Lamb is a classic accompaniment to our Proprietary Super Tuscan and Proprietary Syrah wines, due to its gamy richness and this marinade’s garlic & thyme accents heighten the paring. Add a liberal dusting of salt and fresh cracked black pepper before you grill and even the biggest lamb skeptics will become believers.
3 cloves garlic, peeled but left whole
2 Tbsp shallots, minced
2 Tbsp thyme, chopped
1–2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 bay leaf
1 ½ lbs leg of lamb, excess fat removed
3 shallots or small yellow onion, sliced horizontally
12 skewers soaked in water overnight or metal skewers
salt and pepper to taste
Place peeled garlic cloves, shallots, thyme and bay leaf into a small pot, then cover completely with Italian Olive Oil. Bring to a light simmer over medium heat; reduce heat to very low and poach for 35 to 45 minutes to create a confit of garlic. When done, garlic should have the texture of a boiled potato. Allow to cool in the oil and remove bay leaf. Puree in food processor until a smooth paste.
While garlic is poaching, trim and cube lamb into 1″ cubes, then skewer three or four pieces per stick, alternating with the sliced shallot. Coat each lamb skewer with marinade and rest overnight to infuse the flavors. Add a liberal dusting of salt & fresh cracked black pepper to the lamb before it hits the grill. Grill lamb over an open flame on high for approximately 2-4 minutes per side or until desired doneness has been achieved.