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herbed yogurt marinated lamb: (enough for 8 large skewers of lamb)

  • 2 pound boneless leg of lamb, well-trimmed and cut into 1 inch chunks
  • 5 ounces Oikos organic plain Greek yogurt, or unflavored yogurt of your choice
  • 1 teaspoon dried oregano or 2 teaspoons fresh
  • 1 teaspoon dried mint or 2 teaspoons fresh
  • 1 teaspoon dried thyme or 2 teaspoons fresh
  • 2 large cloves fresh garlic, minced
  • 1 lemon, juiced
  • 1 teaspoon kosher salt
  • Several grates of black pepper
  • Either metal BBQ skewers, or wooden ones thoroughly soaked
  • Optional: I add pieces of cut and oiled 1 medium red onion to the skewers because they grill up in just the same time as the lamb and are a great flavor addition.

Combine all of the ingredients, except for lamb and stir well. Add the chunks of lamb, coat evenly with the yogurt mixture. Either cover and place in the refrigerator overnight, stirring once or twice during that time, or place everything into a plastic storage bag and refrigerate overnight. Even if you marinate these for just a few hours they will be more tender and flavorful than they would be without the marinade, but at least 12 hours is ideal for the leg meat.

Remove the meat from the marinade, reserving any remaining as a baste and skewer four or five pieces through their center. If you have smaller trim pieces, you can fold them up best you can and add to the skewer. Alternate with pieces of red onion, if using.

Preheat grill to 350 degrees, and place the skewers on the rack. After about three minutes, the meat should release from the grill rack easily (if they are sticking, wait a bit longer). Turn the skewers every three minutes or so, closing the lid partially as needed to maintain an overall 250 degrees. It will take about 20 minutes to cook the lamb to medium-rare, but as with all grilling, equipment and temperature variations will dictate exact time. If you don’t have a grill thermometer, just turn the meat as it is cooking to brown on all sides. Baste a couple of times after the first turn with any reserved marinade.


Date: 2010-01-21 08:09 pm (UTC)
From: [identity profile]
Hello and I hope all is well!

It's gettin that time for us here were beekeeping operations are grounded by rain and we're turning our minds to what other shinanigans we can occupy ourselves with, and have decided it is time to try our hand at mead.

I'm assuming you have experience with this. Any recommendations on a first batch? I'm finding the variety of different recipes and things to be downright overwhelming.

See also my post to the mead related lj community for a more rambling explanation ( of my questions and concerns (:

And how is wee Jesse doing? !

Re: Mead!

Date: 2010-01-22 03:46 pm (UTC)
From: [identity profile]
So... I still feel a bit mystified. Bring the water to a boil and then as it's coming down from th at one adds the honey and the yeast? And the nutrients? And the nutrients can consist of squeezing a lemon per gallon, adding ridiculously strong tea (the tea itself I presume, not just the teabag?), lees from the previous batch of beer (okay I should know this by now but the lees is.... the slag that accumulates on the bottom??), or a pinch of epsom salt?

LHBS = .... Local Home Brew Supply?

Re: Mead!

Date: 2010-01-22 05:40 pm (UTC)
From: [identity profile]
Thanks! That'll be very helpful.

We're thinking of making a raspberry mead following along this recipe (

In your directions above it looks like the other stuff which in our case is raspberries is added when the transfer is made to secondary vessel. In the recipe on gotmead they're put in in the beginning. Pros/cons/comments on when to put adjuncts in?


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