Pepper-Crusted Lamb Kabobs with Tomatillos and Eggplant | Red Meat Recipes | Weber JP

Name: Pepper-Crusted Lamb Kabobs with Tomatillos and Eggplant | Red Meat Recipes | Weber JP
Ingredients: 60 milliliters extra-virgin olive oil; 60 grams finely chopped shallots; garlic clove, minced; 80 milliliters plus 1 tablespoon chicken broth; 60 milliliters balsamic vinegar; ground coriander seed; chopped fresh Italian parsley leaves; chopped fresh thyme leaves; chopped fresh rosemary leaves; Kosher salt; Freshly ground black pepper; boneless leg of lamb, about 455 grams, trimmed of excess fat, cut into 4-centimeter cubes; coarsely crushed pink peppercorns; coarsely crushed black peppercorns; slices bacon, cut crosswise in half; small globe eggplant, cut into 4-centimeter cubes; medium tomatillos, husked, rinsed, quartered, and seeded; Extra-virgin olive oil

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Check out this delicious recipe for Pepper-Crusted Lamb Kabobs from Weber—the world's number one authority in grilling.

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Ingredients

60 milliliters extra-virgin olive oil
60 grams finely chopped shallots
garlic clove, minced
80 milliliters plus 1 tablespoon chicken broth
60 milliliters balsamic vinegar
ground coriander seed
chopped fresh Italian parsley leaves
chopped fresh thyme leaves
chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
boneless leg of lamb, about 455 grams, trimmed of excess fat, cut into 4-centimeter cubes
coarsely crushed pink peppercorns
coarsely crushed black peppercorns
slices bacon, cut crosswise in half
small globe eggplant, cut into 4-centimeter cubes
medium tomatillos, husked, rinsed, quartered, and seeded
Extra-virgin olive oil