Lava Lake Lambs graze freely on wild grasses and flowers, resulting in the most delicious, tender and flavorful meat you’ll ever taste from lamb… it’s only here for a short time and you’ll only find it in the Heinen’s Meat Department.
- Cook time:
- 30min
- Prep time:
- 30min
- Total time:
- 60min
- Servings:
- 8
Ingredients
Lamb
- 2 pounds Lava Lake butterflied leg of lamb
- 1/2 cup fresh lemon juice {about 4 lemons}
- 1/4 cup olive oil
- 1 tablespoon creole mustard
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 3 cloves minced garlic
- 1 tablespoon fresh thyme
- 6 sprigs fresh rosemary
Vegetables
- 2 bell peppers, chopped
- 1 onion, chopped
- 1 pound zucchini, chopped
- 1 pound yellow squash, chopped
- 1 pound whole mushrooms
- 1 pint cherry or grape tomatoes
- 1/4 cup fresh lemon juice {about 2 lemons}
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon fresh thyme
- 4 sprigs fresh rosemary
Instructions
Slice the lamb against the grain and chop into 1-2 inch pieces on a diagonal. Add to a zip top bag or plastic or glass container.
Whisk together lemon juice, olive oil, creole mustard, salt, cayenne pepper, thyme, and rosemary. Pour marinate over lamb and refrigerate for at least one hour.
To make Vegetables:
Meanwhile, chop the veggies. Whisk together lemon juice, olive oil, salt, thyme, and rosemary. Toss marinade with veggies.
To cook:
Preheat the grill to medium high. Thread lamb onto skewers. Thread veggies onto skewers. When ready to grill, reduce heat to medium. Cook lamb and veggies on the grill for 10 minutes covered over medium. Uncover, rotate and cook another 15-20 minutes until medium rare or to desired doneness. Let veggies cook a few minutes longer until tender.
Lamb will cook for a total of 20-25 minutes; veggies will cook for a total of 30-35 minutes.
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