Peruvian Lamb Antichuchos (lamb skewers)

1 whole boned, rolled tied leg of lamb, unrolled and untied
juice and zest of 2 lemons
2-6 cloves of garlic, mashed
1 Tbsp kosher salt
1 tbsp ground cumin
You also need: bamboo or metal skewers (if using bamboo, soak in water for 1 hour before using)

Cut lamb meat into large cubes, about 1 1/2 inches square. Place into a non-reactive bowl (stainless steel or glass) and toss with lemon juice and zest, garlic, salt and cumin. Cover and allow to rest at room temperature for 1 hour.

Drain juices from meat and reserve. Thread meat onto skewers in your desired portion sizes (i.e. if you want a portion to be one skewer, put as much on as you think your guest will eat; if you’d like 2 skewers or are serving as an appetizer, use less meat).

This can be cooked several ways, but the best is over open flames! Light up that BBQ and grill the lamb skewers to your desired level. If you like medium well-done lamb, char over direct heat and then finish cooking over indirect heat. You can also cook these in a grill pan or on a griddle.

While meat is resting for 5-10 mins cover, pour cooking and marinade juices into small non-reactive pan and bring to a full, rolling boil. Reduce by 1/3, then pour over lamb skewers.

The skewers are best served over basmati rice or home fries (diced hash browns with onion and pepper). Top with a little Feta cheese and/or plain yogurt, add a nice green salad, and you’ve got a wonderful winter meal!

Bien Provecho!