Greek Lamb and Artichoke Skewers with Parsley Sauce | Red Meat Recipes | Weber IN
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Ingredients
- 60 milliliters extra-virgin olive oil
- Finely grated zest of 1 large lemon
- fresh lemon juice
- red wine vinegar
- dried oregano
- minced garlic
- kosher salt
- freshly ground black pepper
- 910 grams boneless leg of lamb, trimmed of any excess fat and sinew, cut into 2.5-centimeter cubes
- bag (340 grams) frozen quartered artichoke hearts, thawed
- extra-virgin olive oil
- white wine vinegar
- finely chopped fresh Italian parsley leaves
- Dijon mustard
- whole fresh Italian parsley leaves
- lemon, cut into wedges (optional)
- Cooked rice (optional)
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