Grilled Lamb

Best Grilled Lamb Recipe:

I was bound and determined to make this grilled lamb leg recipe as part of our 4^th of July weekend this year.  We grew up in Western Pennsylvania where lamb on the rod is very popular, but that is not the case here in Western New York.

Lamb on the rod is the leg of the lamb cubed up and grilled on skewers, and best served with Syrian Bread, garlic sauce, peppers, and onion sauce. All of which I will tell you how we made.

My daughter picked up two boneless 3-pound legs of lamb packages at Sam’s Club and asked the butcher to cube it up for grilling on skewers. You can do this yourself just trim the fat and cut it into nice 1-inch pieces. 

I marinated the lamb in Italian salad dressing and placed it in the refrigerator overnight.  We also made the garlic sauce and peppers and onion sauce the day before.

Marinade with Italian Salad Dressing

 Easy Garlic Sauce Recipe:

 

10 cloves of fresh garlic

16 oz. sour cream

1 tablespoon lemon juice

1 tablespoon oil

Add all these ingredients into a blender or your food processor, we used our NutriBullet to do this, and mix until it is liquid, then refrigerate it overnight.

How to make the Peppers and Onion Sauce:

2 medium-sized onions (Diced)

2 16 oz. jars of hot or mild pepper rings (I used one hot and one mild)

1 tablespoon oil

Mix in a large bowl and refrigerate overnight.

Pepper and onions and garlic sauce

 Time to cook the lamb, I skewered the lamb and seasoned it with salt, pepper, and garlic powder. I set the grill on the medium setting and grilled it for about 12 to 15 minutes turning the skewers frequently. I also switched the skewers around to avoid hot spots on the grill.

Now off of the skewers and onto a plate, I used a two-prong fork to push the lamb off of the skewers. You can have the two sauces on the side or I like to spoon both sauces over my lamb, add a slice of the Syrian Bread for dipping and enjoy. Click here to get the recipe for the Syrian Bread.

You might also like my: Southwestern Grilled Chicken Breasts

As always thanks for stopping by and I hope you enjoy it.