Green Olives , Lamb , Mint
Ingredients
Grilled Lamb really sets off the meats natural flavors. The sauce is a nice addition.
3/4 lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1-inch cubes 3 Tbs. extra-virgin olive oil 1 tsp. minced garlic 1 tsp. ground cumin Pinch crushed red chile flakes Kosher salt 2 tsp. red-wine vinegar 1 tsp. honey 2 Tbs. chopped pitted green olives 2 Tbs. chopped fresh mint leaves
Directions
In a medium bowl, combine the lamb with 1 Tbs. of the olive oil, 1/2 tsp. of the garlic, 1/2 tsp. of the cumin, the chile flakes, and 1/2 tsp. salt. Toss to coat and set aside.
In a small bowl, combine the vinegar, honey, olives, and the remaining garlic, cumin, and olive oil. Stir in the mint.
Thread the lamb onto 4 small skewers. Broil or grill the lamb, flipping once, until browned and sizzling, 3 to 4 minutes per side. Transfer the skewers to plates, spoon over the sauce, and serve immediately
