Rosemary & Garlic Lamb Skewers with Grilled Asparagus
Rosemary and garlic lamb skewers are packed with bold, smoky flavors with tender, grilled asparagus.
Ingredients
For the Lamb Skewers
8 oz. lamb shoulder or leg, cut into bite-sized cubes
1 Tbsp butter
2 cloves garlic, minced
1 Tbsp fresh rosemary, finely chopped
1/2 tsp smoked paprika
1/4 tsp black pepper
Salt, to taste
Wooden or metal skewers
For the Grilled Asparagus
1/2 lb asparagus, trimmed
1 Tbsp butter
1/2 tsp lemon zest
Salt and pepper, to taste
Fresh lemon wedges (for serving)
Macronutrients
Protein: 68g
Fat: 57g
Carbs: 9g
Preparation
Prepare the lamb skewers: In a bowl, combine butter (1 Tbsp), minced garlic (2 cloves), chopped rosemary (1 Tbsp), smoked paprika (½ tsp), black pepper (¼ tsp), and salt to taste. Add the lamb cubes (8 oz) and toss to coat evenly. Let the lamb marinate for at least 30 minutes (up to 2 hours) in the refrigerator. Thread the marinated lamb onto skewers, leaving a little space between each piece.
Grill the lamb skewers: Preheat a grill or grill pan over medium-high heat. Grill the lamb skewers for about 3-4 minutes per side, or until the meat reaches your desired level of doneness. Remove from the grill and let rest for a couple of minutes.
Prepare the asparagus: Toss the trimmed asparagus spears (½ lb) with butter (1 Tbsp), lemon zest (½ tsp), salt and pepper to taste. Grill the asparagus for 3-4 minutes, turning occasionally, until tender and slightly charred.
Serve: Arrange the lamb skewers on a serving plate alongside the grilled asparagus. Serve with fresh lemon wedges for an extra burst of citrus.
Coach Steven
