4 entree servings
2 pounds boneless leg of lamb
¼ cup plus 1
3 cup extra-virgin olive oil
Salt and pepper to taste
- This drone footage of inside Bertha’s tunnel is like something out of ‘Star Wars’
- Seattle City Council kills sale of street for Sodo arena; Sonics fans despair
- School board rebukes Bellevue football program; possible two-year ban for coach Butch Goncharoff
- Ted Cruz ends his bid for Republican presidential nomination
- Man killed by car pulling out of Seattle parking garage
Most Read Stories
Juice of 2 lemons
2 tablespoons minced garlic
3 cup roughly chopped fresh marjoram
1. Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for three to four seconds), you’re ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.)
2. While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the ¼ cup of olive oil and salt and pepper and toss well to coat, then thread them onto skewers, about eight chunks per skewer; they should snuggle up to one another but not be tightly pressed.
3. Put the skewers directly over the coals and cook, turning to expose all four sides to the direct heat of the coals, until done to your liking, two to three minutes a side (eight to 12 minutes total) for medium-rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking. Remove from the heat when it is just slightly less done than you want it to be when you eat it.
4. While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.
John Willoughby and Chris Schlesinger, The New York Times