American Lamb Pinxtos

Recipe from Chef Tim Love - Lonesome Dove Bistro, Fort Worth, Texas

8 servings
Preparation time: 30 min.
Marinate time: 2 to 3 hours
Grill time: 10 min.

Ingredients:

2 pounds boneless leg of American Lamb, trimmed and cut into 1-ounce cubes - Tip: Save yourself a little work and request the cubes directly from the butcher or meat-counter manager.

1/2 cup chopped garlic

2 cups olive oil

2 cups fresh chopped mint

lime, zest and juice

8 skewers

Instructions:

In large bowl, blend garlic, oil, mint and lime for marinade. Add lamb and cover. Marinate cubed lamb for 2 to 3 hours in refrigerator.

Heat grill to medium heat. Place 4 cubes of lamb on each skewer. Grill skewers to desired degree of doneness, about 5 minutes per side.

Recipe and image provided by the American Lamb Board

Joe Mattos, an American Rancher Raising an American Product

Born in Azores, Portugal in 1940, Joe and his family immigrated to the United States in 1949 dreaming of wider horizons. Upon their arrival, Joe's father - a carpenter by trade, took a position building cabinets and a second-job as a dairyman.

Joe, after completing just one year of high school, joined his father on the farm; working fulltime as a dairyman. By the age of 20, Joe had fallen deeply in love with (and shortly thereafter married) Val Nunes, of the sheep ranching Nunes Farm. As an informal condition of their marriage, Joe had to spend his weekends ranching with his father-in-law and their 6,000 ewes.

As Joe's father-in-law warmed up to Joe, Joe warmed up to ranching and never quit spending his weekends on the ranch. When Val's father passed away in 1978, Joe's mother-in-law asked him to temporarily take over. In the 33 years that have followed, Joe has yet to give up his "temporary" position and instead has increased his herd by 4,000 ewes.

We've got you covered with our Mediterranean Grill line. From Burgers and Kabobs to Tips and Roasts, these ideal grilling items are seasoned to perfection with garlic, olive oil and a hint of lemon.

Fun Fact!

Did you know that lamb has been a popular grill-item in Western Kentucky for over 200 years?