Grapevine Grilled Lamb Kebabs

and herb-garden mint sauce

Happy Friday my friends.

In the hope that you have wonderful plans this Memorial Day weekend, and that at least some of those plans involve grilling meat as many celebratory weekends do, I wanted to share with you one of my very favorite meats to grill in one of my very favorite ways.

Lamb + fire.

I often think about cooking evolved over flame and how the taste, the smell, and the community of standing around an open flame, cooking supper, enhanced the experience of eating and enjoying food. In our house, it is a communal calling - we stand around, dance to music, fill our glasses, and take in the sights and sounds of the garden, the bird song, the sky. It is often the best moment of the day.

We cook a lot over fire this time of year and luckily, we also have freezers full of wonderful lamb that we’ve raised here on our farm. Lamb was made for fire. If you’re unsure about eating lamb, please give this recipe a whirl. It’s not intimidating to make and the flavors are equally straightforward and delightful.

So come along with me as we marinade, spice, and grill lamb… prune and sharpen grapevine skewers… and created a beautiful mint sauce from the herb garden. Oh - and the giant pot of polenta certainly doesn’t hurt either.

Also, if you’d like to enjoy the herb blends I use to season the lamb in this video, you can shop Bona Furtuna herb blends right here.

Enjoy!

Cheers,

Shaye