Herb-Crusted Lamb Skewers With Dijon Mustard Recipe

• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh juice from 2 lemons
• 1 tablespoon freshly minced garlic
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 pounds boneless leg of lamb, cut into 1-inch cubes
• 1 tablespoons finely chopped fresh thyme
• 1 tablespoons finely chopped fresh sage
• 2 teaspoons finely chopped fresh rosemary
• 1/2 cup Dijon mustard
• Wooden skewers, soaked in water for at least 30 minutes prior to use

1. Whisk together oil, lemon juice, garlic, salt, and pepper in a small bowl. Place lambs cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for at least 1 and up to 5 hours.
2. Mix together thyme, sage, and rosemary in a small bowl. Set aside.
3. Remove lamb from marinade and thread onto skewers.
4. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
5. and
6. the grilling grate. Grill skewers over direct heat until lamb is well seared on all sides, about 3 minutes per side.
7. Move skewers to cool side of grill and brush with mustard. Sprinkle all over with herb mixture. Cover grill and continue to cook until center of lamb registers 130u0b0F on an instant-read thermometer. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

extravirgin olive oil, fresh juice from, garlic, kosher salt, freshly ground black pepper, lamb, thyme, fresh sage, fresh rosemary, dijon mustard, skewers

Taken from www.seriouseats.com/recipes/2014/07/herb-crusted-lamb-skewers-recipe.html (may not work)