American · Dinner
Colorado Grilled Lamb Skewer Plate
Colorado high-country plate built on Rocky Mountain lamb leg cubes marinated in rosemary garlic and red wine then grilled hard over open heat, plated with a wild rice and toasted pine nut pilaf and charred vine tomatoes for a mountain-state dinner with deep herbal warmth.
$$$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
551Calories
5gProtein
59gFat
0gCarbs
0gSugar
0gFiber
28mgSodium
65mgChol
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Instructions
1
Prep
Pat lamb dry and cube into 3cm pieces. Mince 6 garlic cloves and finely chop 16g rosemary. Finely chop 60g onion and 16g parsley. Halve 400g tomatoes through the stem. Soak four wooden skewers in water. Whisk 120ml red wine, 1/4 cup olive oil, 2 tbsp red wine vinegar, minced garlic, rosemary, 1.5 tsp fine sea salt, 0.5 tsp black pepper, and 0.5 tsp cumin. Toss 440g lamb cubes through and marinate 15 minutes at room temperature.
2
Toast
Heat a small saucepan over medium-low. Toast 30g pine nuts 3-4 minutes, shaking occasionally, until pale gold. Lift to a plate.
3
Sweat
In the same saucepan over medium heat, sweat chopped onion with a splash of oil 3 minutes until softened. Add 120g wild rice and 480ml chicken stock, bring to a boil 2 minutes, then reduce to low, cover, and simmer 25 minutes until rice is tender.
4
Char
Heat a grill pan over high heat 4 minutes. Brush tomato halves with reserved oil and char cut-side down 4-5 minutes until blistered and charred. Transfer to a board, finish with 0.5 tsp flaky sea salt.
5
Sear
Thread marinated lamb cubes tightly onto the four soaked skewers, dividing evenly. Lay on the grill pan over high heat undisturbed 3 minutes per face, turning four times, 12 minutes total for medium-rare. Rest off heat 4 minutes.
6
Rest and plate
Fork toasted pine nuts and chopped parsley through the cooked rice. Divide rice between two plates, lay two rested lamb skewers across each, and set charred tomatoes alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless lamb leg
- 8 garlic cloves
- 16g (large handful) fresh rosemary
- 120ml (1/2 cup) dry red wine
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp ground cumin
- 120g (4.2 oz) wild rice blend
- 480ml (2 cups) chicken stock
- 30g (1 oz) pine nuts
- 60g (2.1 oz) yellow onion
- 16g (large handful) flat-leaf parsley
- 400g (14.1 oz) ripe tomatoes on the vine
- 0.5 tsp flaky sea salt