It doesn’t take a crystal ball or soothsayer to know that there are a lot of people out there who are ready for spring! I know I’m one of them and I reside in Southern California where we’re shivering in our britches in 55º temps and SNOW was reported in the Los Angeles basin. If you live anywhere else, it would probably be referred to as a light frost 😉
Considering tomorrow is the first day of March, I thought of the saying in like a lion and out like a lamb” and wondered if it pertained to the chilly weather we’re experiencing. According to the omniscient Wikipedia, “inlike a lion and out like a lamb” is an English proverb that describes typical March weather and in the 19th century it was used as a prediction contingent on early March weather. If March comes in like a lion, it will go out like a lamb – but it was recognized to not work very well 🙂 Fortunately, the U.S. is at a lower latitude than our brethren across the pond, so we hope it holds true!
Not only does the gentle lamb represent Spring in weather phrases, it’s also a harbinger of spring in the kitchen. The February issue of Bon Appétit featured braised Lamb Shanks with Swiss Chard to get us through the lion days of March, then lamb stews for St. Patrick’s day, and April issues will feature an abundance of grilled and roasted lamb recipes to celebrate Easter and Passover. My palate acts as a weather barometer and has been craving lamb, so while I’m looking for the perfect lamb stew recipe for St. Patty’s, these fabulous and easy grilled lamb kebabs will do just fine!
- Juice from two lemons
- 2 teaspoons grated lemon peel
- ¼ c. extra virgin olive oil
- 1 teaspoon Herbs de Provence or Italian Seasoning
- For the lamb:
- 1½ pounds trimmed leg of lamb cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
Prepare grill (medium-high heat).
Place lamb in a glass baking dish, sprinkle with salt and pepper. Whisk together the lemon juice, grated lemon peel, olive oil, Herbes de Provence seasoning. Pour over lamb, toss to coat. Let mixture stand for 10 minutes, stirring occasionally to blend.
Using slotted spoon, remove lamb from marinade. Add vegetables to marinade and toss to coat. Thread lamb, with onion, and bell pepper pieces alternately on six metal skewers.
Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, turning and brushing once with marinade, about 12 minutes for medium.
Shown here with a salsa of halved grape tomatoes mixed with sliced green onions and green chilies in olive oil mixed with orzo.
Photo credit: Sipper Photography