Grilled Rosemary-Dijon Lamb Skewers


April – Washington Cabernet Merlot

Grilled Rosemary-Dijon Lamb Skewers

Yield: 16 skewers and 3/4 cup herbed mayo



Herbed Mayo:

1/3 cup regular or light mayonnaise

2 tbsp each sour cream and Dijon mustard

2 tbsp each finely chopped parsley and green onion

1 tsp red wine vinegar

1 small clove garlic, minced

Lamb Skewers:

16 (6-inch) wooden skewers (soaked in warm water for at least 30 minutes)

1 egg 1/4 cup chopped fresh parsley

2 tbsp Dijon mustard

1 tbsp chopped fresh rosemary

2 cloves garlic, minced

1/2 tsp each sea salt and freshly ground pepper

1 lb ground lamb

2 tbsp olive oil (approx.)



Herbed Mayo: Stir mayonnaise with sour cream, mustard, parsley, onion, vinegar and garlic. Let stand for at least 15 minutes before serving (or chill for up to 1 day).

Lamb Skewers: Stir egg with parsley, mustard, rosemary, garlic, salt and pepper until combined. Crumble in ground lamb; mix gently to combine.

Divide meat into 16 portions; form around skewers into a log shape. (Skewers can be covered and reserved in the refrigerator for up to 1 day; bring to room temperature for 30 minutes before grilling.)

Preheat grill to medium. Brush lamb skewers evenly with oil.

Grill, turning often, for 7 to 8 minutes or until just cooked through (no pink remains).

Arrange skewers on a platter with herbed mayo for dipping.

Pair with: LE2013 Washington Cabernet Merlot 

Grilled Rosemary-Dijon Lamb Skewers