Grilled Lamb
3 Boneless leg of American lamb
23 tsp Olive oil
0.50 cup Plain Greek yogurt
1 tsp Lemon pepper
1 tbsp Paprika
1 tbsp Garlic powder
0.25 cup Dill, finely chopped
Kosher salt & pepper, to taste
Eggplant, Basil, & Feta Dip
1 Egg plant
12 tbsp Tahini
Juice of lemon
2 tsp Olive oil
Handful of fresh sweet basil
0.25 cup Feta, crumbled
1 Fresh garlic clove
Spicy Romesco Sauce
1 cup Roasted bell peppers
2 tbsp Sun dried tomatoes packed in olive oil
1 Garlic clove
Handful of cilantro
2 Green onions
Juice of 1/2 a lemon
0.25 cup Almonds, toasted & slivered
12 tbsp Toasted breadcrumbs, if needed to thicken
Salt & pepper to taste
Lamb
1 Cut the leg of lamb into roughly 3-inch cubes. If you feel like a skewered kebab and have bamboo skewers, get them out and soak them in water.
2Add the lamb to a large mixing bowl and add all the remaining marinade ingredients to the bowl and mix well. Allow to marinate for at least 15-20 minutes at room temperature or up to overnight in the refrigerator.
3Heat the grill to 400 degrees. Place the eggplant (in prep for the dip) on the hot grill for 5 minutes before the meat.
4Add the meat and sear on all sides, 2-3 minutes per side, turning the eggplant along with the meat until it’s blistered and dripping juices (about 20 minutes). Use a thermometer to test for the proper temperature. While the meat grills, prepare the dipping sauces.
5Once the meat is grilled allow to rest 5-10 minutes before slicing.
Eggplant, Basil, & Feta Dip
6Add all the dip ingredients to the work bowl of your food processor.
7Allow the eggplant to sit on a plate roughly 5 minutes until you can safely handle it. Remove the blistered skin, then mix the hot eggplant in the food processor with everything else.
8Transfer the warm sauce to a serving bowl and drizzle with olive oil.
Spicy Romesco Sauce
9 In the same food processor (no worries if it’s still got eggplant dip in it), add all the sauce ingredients. Pulse until the sauce just comes together.
10Transfer the sauce to a serving dish and dip the grilled lamb into it!
11To serve, thinly slice the meat and serve hot with dips and herbs. This goes great into a warm pita or garlic flat bread!
Ingredients
Grilled Lamb
3 Boneless leg of American lamb
23 tsp Olive oil
0.50 cup Plain Greek yogurt
1 tsp Lemon pepper
1 tbsp Paprika
1 tbsp Garlic powder
0.25 cup Dill, finely chopped
Kosher salt & pepper, to taste
Eggplant, Basil, & Feta Dip
1 Egg plant
12 tbsp Tahini
Juice of lemon
2 tsp Olive oil
Handful of fresh sweet basil
0.25 cup Feta, crumbled
1 Fresh garlic clove
Spicy Romesco Sauce
1 cup Roasted bell peppers
2 tbsp Sun dried tomatoes packed in olive oil
1 Garlic clove
Handful of cilantro
2 Green onions
Juice of 1/2 a lemon
0.25 cup Almonds, toasted & slivered
12 tbsp Toasted breadcrumbs, if needed to thicken
Salt & pepper to taste
Directions
Lamb
1 Cut the leg of lamb into roughly 3-inch cubes. If you feel like a skewered kebab and have bamboo skewers, get them out and soak them in water.
2Add the lamb to a large mixing bowl and add all the remaining marinade ingredients to the bowl and mix well. Allow to marinate for at least 15-20 minutes at room temperature or up to overnight in the refrigerator.
3Heat the grill to 400 degrees. Place the eggplant (in prep for the dip) on the hot grill for 5 minutes before the meat.
4Add the meat and sear on all sides, 2-3 minutes per side, turning the eggplant along with the meat until it’s blistered and dripping juices (about 20 minutes). Use a thermometer to test for the proper temperature. While the meat grills, prepare the dipping sauces.
5Once the meat is grilled allow to rest 5-10 minutes before slicing.
Eggplant, Basil, & Feta Dip
6Add all the dip ingredients to the work bowl of your food processor.
7Allow the eggplant to sit on a plate roughly 5 minutes until you can safely handle it. Remove the blistered skin, then mix the hot eggplant in the food processor with everything else.
8Transfer the warm sauce to a serving bowl and drizzle with olive oil.
Spicy Romesco Sauce
9 In the same food processor (no worries if it’s still got eggplant dip in it), add all the sauce ingredients. Pulse until the sauce just comes together.
10Transfer the sauce to a serving dish and dip the grilled lamb into it!
11To serve, thinly slice the meat and serve hot with dips and herbs. This goes great into a warm pita or garlic flat bread!
Grilled Lamb Kebab with Smokey Eggplant, Basil & Feta Dip and Spicy Romesco Sauce
