linda@morganvalleylamb.com
Office: 435-864-4997
Cell: 435-864-7298
Jamie & Linda Gillmor
P.O. Box 517
Delta, UT 84624
Moroccan Spiced Morgan Valley Lamb Kebobs
One 4-5# boneless leg of Morgan Valley Lamb
Lamb Marinade:
l T. coarse black pepper
l T. Kosher Salt
l/2 t. cayenne pepper
l t. cardoman, chopped fresh thyme, chopped fresh oregano
l T. paprika
2 T. dijon mustard
4 T. chopped fresh garlic
4 T. grated onion
l C. yogurt
Lamb Sauce:
l C. yogurt
l T fresh ginger
l/2 t. fresh garlic
l/2 t. cumin
2 T. chopped fresh mint leaves
Dash salt & pepper
Kebob ingredients:
l red onion, large dice (3/4")
l red bell pepper, large dice
l yellow bell pepper, large dice
l poblano chili, large dice
Preparation:
Dice lamb into l" chunks following the natural pockets
of the leg, (trim any sinew and cut against the grain).
Combine all marinade ingredients in a large mixing bowl, add
lamb and allow to marinate in the refrigerator up to 24 hrs.
Remove lamb from marinade, skewer the kebob ingredients
alternating the peppers, onions and lamb.
Cooking:
Preheat gas/charcoal grill or broiler. Lightly brush skewers
with extra virgin olive oil. Grill over high heat. Top with Mint Yogurt Sauce.
Suggested Accompaniments:
Hummus with toasted pita toasts
Asiago roasted roma tomatoes
Red lentil salad
Garlic roasted red yukon potatoes
Seared swiss chard
This recipe is shared by:
Chef Barbara Hill
Snake Creek Grill
650 West 100 South
Heber, Utah
435-654-2133
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