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This grilled recipe is easy-peasy with a little lemon squeezy! Boneless leg of lamb is a great option if you’re feeding a crowd.

Prep 15 mins Cook 15 mins Serves 4 Cut Leg
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DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Ingredients

1 New Zealand Spring Lamb Boneless Leg, cut into 1” cubes
4 lemons
½ cup olive oil
6 cloves garlic, minced
2 tbsp dried oregano
½ tsp red pepper flakes (optional)
1 tsp sea salt
1 tsp freshly ground black pepper
8 wooden or metal skewers (if using wooden skewers, soak in water for
10 minutes prior to assembling the skewers)

Directions

  1. Add the zest of one lemon and squeeze the juice into a large bowl
  2. Add the olive oil, garlic, oregano, red pepper flakes, salt and pepper; whisk until combined
  3. Place lamb leg cubes into the bowl and pour in marinade, stir to cover all pieces; cover and refrigerate for one hour or overnight
  4. Slice remaining lemons into ¼” rounds, cut each round into quarters; thread one piece of lamb onto skewer followed by lemon; repeat until skewer is filled with lamb
  5. Heat an outdoor or indoor grill to medium-high, place the kebobs on the grill and cook for approximately 10-15 minutes until lamb juices run clear

Pairs well with a Greek Salad and garlic bread!

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

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