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Culinary Vacations for Lovers of Food and Wine

Catalan Cooking Holiday Culinary Vacation

Spain

Catalan Lamb Barbeque

Serves 4-6

2 pounds cubed lamb

Marinade for lamb:

Fresh thyme and rosemary finely chopped

Grated peel from 2 lemons

Lemon juice from 2 lemons

4 cloves of garlic finely chopped

Salt

Pepper

Olive Oil (to well coat lamb)

Bamboo skewers

How to make it:

1) Cut lamb into 1-1 ½ inch cubes.

2) Mix marinade ingredients together and marinate the lamb for at least 2 hours.

3) Thread marinated lamb cubes onto bamboo skewers (pre-soaked in water).

4) Grill for about 3-4 minutes each side, or until the kebobs are done to your liking.

If you like lamb, you’ll love these kebobs!

Chef's Tip:

Serve grilled lamb with Romesco Sauce (Catalan Pepper Sauce).  Blend 2 tbsp smoked paprika, a sprinkle of chili peppers (finely ground), 3 roasted tomatoes (skin/seeds removed), 1 head roasted garlic (skin removed), 1 dozen almonds (blanched/peeled), 2 dozen hazelnuts (skinned), 1 slice bread (toasted), 1 tbsp parsley, 3 tbsp extra virgin olive oil and 1 tsp salt in a food processor until you have a smooth puree.  Beat in 2 tbsp oil and 1 tbsp red wine vinegar and serve.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.