Best Lamb And Melon Kabobs With Minted Honey Marinade Recipes

MINTED LAMB KABOBS

Steps:

• Add the lamb to a large gallon-size resealable plastic bag.
• Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.
• Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.
• Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.
• Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.
• Remove the lamb from the marinade, let excess drip off, and thread onto skewers.
• Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.

LAMB AND MELON KABOBS WITH MINTED HONEY MARINADE

Steps:

• Cut lamb into 1-inch (2. 5 cm) cubes and place in glass bowl.
• In blender, combine mint, oil, vinegar, lemon juice, honey and mustard.
• Pour over lamb cubes, tossing to coat well.
• Cover and marinate in refrigerator at least 2 hours, or up to 8 hours.
• Drain lamb, reserving marinade.
• Peel and cut cantaloupe into 1-inch (2. 5 cm) cubes.
• Thread melon and lamb pieces alternately onto sharp, thin skewers.
• (Note: Lamb skewers can be prepared ahead, arranged on baking sheet with reserved marinade spooned over top, covered and refrigerated for up to 2 hours. Bring out to room temperature 30 minutes before grilling) Place kabobs on greased grill over medium heat.
• Cook for 5 minutes, turning occasionally and brushing with reserved marinade.

MARINATED LAMB KEBABS

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
• Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
• Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
• Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

LAMB KABOB WITH MINT PESTO

Steps:

• In a non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in the refrigerator for at least 4 hours.
• Preheat the grill or a grill pan on high.
• On each skewer, thread a tomato, meat, onion, pepper, meat and mushroom. Repeat until you have 16 prepared skewers. Season the skewers with salt and pepper. Grill to desired doneness, about 3 to 5 minutes per side for medium to medium-rare. Serve with the Mint Pesto.
• Combine all of the ingredients except for the oil in the blender. Pulse until well pureed. With the blender running on low, slowly drizzle in the olive oil. Taste, and adjust seasonings.

MARINATED GRILLED LAMB KABOBS

Steps:

• For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
• Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
• Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
• To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
• Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

HONEY GLAZED ROAST LAMB WITH HONEY MINT SAUCE

Steps:

• Heat the oven to 350°F.
• Combine the flour, salt, pepper, cinnamon and rosemary and rub well into the lamb on all sides.
• Lay the onion and carrot in the bottom of the roasting tin and the lamb on top.
• Roast, allowing 25 to 30 minutes per 500g (1 lb 2oz) of weight, less for a pinker meat.
• Turn the joint halfway through to cook evenly.
• Meanwhile, make the sauce; warm the vinegar and honey until the honey has dissolved, then stir in the mint and leave to cool.
• About 30 minutes before the end of cooking time, carefully lift out the meat and strain off the fat from the roasting tin (leave the vegetables).
• Replace the meat, best side up.
• Spread with the honey, and add the cider to the pan.
• Return to the oven, increasing the heat to 375*F, and finish roasting, basting once or twice.
• Lift the joint and vegetables on to a hot serving platter.
• Blend the cornstarch with 1 TBS of cold water, add to the roasting tin and boil, stirring for a few minutes to make gravy.
• Strain into a hot sauceboat.
• Serve the lamb with the hot cider gravy and honey mint sauce.