Grilled Lamb and Potato Brochettes
2 1/2 pounds lean lamb (from a leg of lamb), trimmed of excess fat and sinew
1/2 cup extra-virgin olive oil
8 fresh thymed sprigs, lightly pounded
12 cloves garlic, crushed
16 baby Yukon Gold potatoes, scrubbed
Freshly ground black pepper
1. Cut lamb into 1 1/2 inch cubes. Combine with olive oil, herb sprigs and garlic in a glass dish. Cover and refrigerate over-night or up to two days.
2. Place potatoes in a pot of salted cold water and bring to a boil. Reduce heat; simmer 12-15 minutes, until just tender. Drain and refrigerate overnight so that potato starches bind.
3. Pre-heat the grill or broiler to medium high. Remove lamb from marinade; discard herbs and garlic. On each skewer, thread 3 lamb cubes alternately with 2 potatoes. Season with salt and pepper.
4. Grill or broil for 7 minutes on each side for medium/medium-rare. Let rest 5 minutes before serving.
Pair with Cabernet Sauvignon or other full bodied red wine