Equipment
Ingredients
Lamb and Marinade
- 800 g boneless lamb leg, diced into 3cm cubes
- 60 ml olive oil
- 3 garlic, minced
- 5 g fresh rosemary, finely chopped
- 30 ml lemon juice, freshly squeezed
- 4 g smoked paprika
- 8 g kosher salt
- 2 g black pepper, freshly ground
Blue Cheese Dressing
- 100 g blue cheese, crumbled
- 100 g sour cream
- 50 g mayonnaise
- 15 ml lemon juice
- 30 ml water
- 1 g kosher salt
- 1 g black pepper
Charred Vegetables
- 400 g courgettes, halved lengthways
- 2 gem lettuce hearts, halved lengthways through the root
- 30 ml olive oil
- 4 g kosher salt
Nutrition (per serving)
Method
In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, smoked paprika, salt, and black pepper. Add the diced lamb and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours. Wash hands and surfaces thoroughly after handling raw meat.
In a separate mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, water, salt, and pepper. Fold in the crumbled blue cheese, mashing slightly to create a chunky but cohesive dressing. Refrigerate until needed.
Thread the marinated lamb pieces tightly onto skewers. Discard any remaining raw meat marinade.
Brush the halved courgettes and gem lettuce hearts lightly with olive oil and season evenly with kosher salt.
Preheat an outdoor grill or grill pan to medium-high heat, approximately 200°C (400°F).
Grill the lamb skewers, turning occasionally with tongs, until nicely charred on the outside and the internal temperature reaches 60°C (140°F) for medium-rare, about 8 to 10 minutes. Remove to a clean plate and let rest.
Place the courgettes on the grill, cooking for about 3 minutes per side until tender and blistered. Grill the lettuce halves cut-side down for just 1 to 2 minutes until the edges are charred but the core remains crisp.
Arrange the rested lamb skewers and charred vegetables on a large serving platter. Drizzle generously with the blue cheese dressing and serve immediately.
Chef's Notes
- Keep the core of the gem lettuce fully intact when halving it. The root is what prevents the leaves from falling apart and slipping through the grill grates.
- For the most tender result, allow the lamb skewers to sit at room temperature for about 20 minutes before placing them on the hot grill. This prevents the muscle fibers from seizing up due to a sudden temperature change.
- When making the dressing, intentionally mash about half of the blue cheese into the liquid base to infuse the flavor, while leaving the rest in larger crumbles for texture.
- Always rest the grilled lamb for at least 5 minutes before serving. This allows the heat-driven juices to redistribute back into the center of the meat, ensuring every bite is succulent.
Storage
Refrigerator: 3 days — Store the blue cheese dressing separately from the cooked meat and vegetables.
