Saturday Grilling

Last night we did a barbecue with some coworkers. Our contribution was skewers with chunks of lamb, red onion, and red pepper. Ok, really it was skewers with lamb and onion and then other skewers with red pepper... the cooking times of the peppers and the lamb are too different for them to share a skewer.

The lamb was a boneless leg that I bought and froze back in the spring. I started Friday night by trimming it a bit and cutting it into chunks, then marinating with preserved lemon (finally finished!), fresh rosemary, garlic, bay leaf, black pepper, a bit of cumin, and olive oil. Yesterday afternoon I made a complementary "sauce" with a bit more preserved lemon, rosemary, garlic, parsley, and white pepper. I grilled the lamb skewers on a hot grill so that they were nicely browned outside and still a bit pink inside. They were quite, quite nice.

I've known this for a while, but it's now somewhat urgent: we need a grill.