Monroe County Master Gardener Association

Photo Credit Sean McClellan The Independent Newspaper (734) 529-2688

Deb (fellow MG) and Mark Chapman of Chapman Sheep Farm, along with Georgeann Brown (MG class ’92) grilled lamb kebabs/kabobs for all to sample at the Dundee Farmers’ Market on 8/27. Many were surprised by the delicious flavor of the marinated lean boneless leg of lamb chunks. A few market samplers were hesitant because of their remembrances of mutton (yikes!) but young American lamb is a tasty alternative to beef. The Chapman’s sell all cuts of lamb (frozen) at numerous farmers’ markets in our area. Their kebabs are already cut into cubes. If you need something special, call Chapman Sheep Farm, Deb’s e-mail address is in our membership list.

A quick marinade for kebabs (great for chops as well)

1 Tablespoon brown sugar

4 Tablespoons soy sauce

1 large garlic clove, minced

1 ½ teaspoon ground cumin

¾ teaspoon ground coriander

Pinch of cayenne

¼ t freshly ground black pepper

1 Tablespoon fresh lemon juice

¾ teaspoon orange zest

Olive oil for the grill

1. ½ pounds boneless leg of lamb, cut into 1½ -2 inch cubes

In a large bowl, combine the brown sugar, soy sauce and garlic. Whisk in the spices, lemon juice and orange zest.

Toss the lamb cubes in the bowl with the marinade and marinate at room temperature for 30 minutes or in the refrigerator for 4-6 hours. Turn the meat several hours.

Heat the gas grill to medium-high. Lightly oil grill.

Skewer the lamb cubes, leaving about half-inch of space between each cube so they’ll cook all around. Grill turning the skewers to brown on all sides for a slight charring, until medium-rare, about 5-6 minutes. Remove from the grill, let rest for a few minutes and serve.

Serves 4