Louie and Pete's Lamb Spiedies

Recipe courtesy of Louie Larson and Pete O'Connell
Show: My Grandmother's Ravioli Episode: Pete O'Connell & Louie Larson - Finger Lakes Fandango
TOTAL TIME: 25 hr 10 min
Prep: 40 min
Inactive Prep: 24 hr 10 min
Cook: 20 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

  • 1/4 cup chopped fresh rosemary
  • 1 teaspoon salt
  • 4 cloves garlic, chopped
  • 3 pounds boneless leg of lamb, cut into 1-inch chunks
  • 1 loaf Italian bread, cut into 1-inch slices
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Directions

Special equipment: Wooden skewer, 6 inches long, soaked in water for 30 minutes

In a medium bowl, whisk together the vinegar, oil, basil, mint, oregano, parsley, rosemary, salt and garlic. Pour the mixture over the lamb chunks and marinate for 24 hours.

Light a grill or heat a grill pan over medium-high heat.

Skewer the lamb chunks, 4 to 5 pieces per skewer. Arrange the skewers on the hot grill, turning every 2 to 3 minutes. Cook until browned, about 6 minutes.

Pull off the grill and let rest 10 minutes before serving. Serve with the Italian bread.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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