Source: America's Favorite Food Associations

Barba Yianni's Grilled Lamb
Lamb kebabs with an herb and spice marinade.
Serves: 6
Prep Time: 15 minutes
Cook Time: 15-30 minutes


3 1/2- 4 1/2 pounds American lamb loin chops, or rib chops, 3/4-1 1/4 inch thick, trimmed
1/3 cup olive oil
Juice of 2 lemon
1/4 cup dried oregano
6 cloves garlic, chopped
1 tsp salt
1/2 tsp. freshly ground black pepper
1 large onion
1 green or red bell pepper, cut into 1 inch pieces

FLAVOR STEP: Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferable, cover the lamb and marinate overnight in the refirgerator, turning the meat over from time to time.
GRILLING CHOPS: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120 to 135 degrees at the thickest part for rare to medium-rare. You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.

GRILLING KEBABS: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired. Grill until the meat reaches 130 to 135 for medium-rare to medium.

GRILLING LEG: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat. Grill the leg over medium-hot coals, turning often, for 20 - 30 minutes. At its thickest point, the meat should register 120 to 130 degrees for rare-medium rare; thinner parts will then be medium-rare to medium. Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal for serving. The internal temperature will rise 5 to 10 degrees more.