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Lamb and Oregano Skewers

Marinated lamb is meltingly tender when prepared in this fabulous recipe. All the flavors of the Mediterranean (oregano, garlic, lemon, and honey) combine to tenderize the lamb into succulent little morsels bursting with flavor. Plan a little ahead, as the longer it marinates, the more flavorful and tender it becomes. Serve with a big bowl of minted couscous and the Tomato, Basil, and Pine Nut Salad.

Lamb and Oregano Skewers

1 lb. 9 oz. lean boneless lamb (we used a butterflied leg)
4 tbs. olive oil
1 garlic clove
1 tbs. fresh oregano or 1 tsp. dried
grated zest and juice of 1 lemon
1 tsp. honey

Cut the lamb into 1″ cubes. Mix the remaining ingredients in a bowl or resealable bag and toss in the lamb, coating it well. Leave for at least an hour at room temperature or longer in the fridge.

Heat the grill to medium and thread the lamb into skewers (pre-soaked if wooden) and season well. Cook for 6-8 minutes, turning often. Place on a platter, cover with foil and allow to rest for 5-7 minutes.

Tomato, Basil, and Pine Nut Salad

Slice 14 oz. mixed-type tomatoes and toss into a bowl. Sprinkle with 2-3 tbs. toasted pine nuts and a few shredded basil leaves, then toss. Shave Parmesan on top, drizzle with olive oil, and season with salt and pepper.

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