Friday, March 13, 2009

Grilled Lamb and Red Onion Skewers

1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
5 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 small red onion, cut into 1-2-inch pieces
1 garlic clove, minced
1 tablespoon balsamic vinegar
2 medium beefsteak tomatoes, cut into wedges
1 tablespoon finely chopped basil
Four 1-inch slices of peasant bread
1/4 cup black olive tapenade


  1. Light a grill or preheat a large cast-iron grill pan. In a medium bowl, toss the lamb with 1 tablespoon of the olive oil and season with salt and pepper.
  2. Alternate the lamb on four 12-inch skewers with pieces of red onion.
  3. In another bowl, combine the garlic with the balsamic vinegar and 3 tablespoons of the olive oil. Add the tomatoes and basil, season with salt and pepper and toss well.
  4. Brush the bread on both sides with the remaining 1 tablespoon of oil. Grill, turning once, until toasted, about 2 minutes per side.
  5. Spread about 2 teaspoons of the tapenade on each toast.
  6. Grill the lamb until browned all over, 7 to 8 minutes for medium rare meat. Spread the remaining tapenade on the lamb.
  7. Spoon the tomato salad onto large plates.
  8. Add a lamb skewer and a tapenade toast to each and serve.

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