zaatarlambskewersWe finally made the investment and purchased a whole lamb from Dave and Jenny Scott at Montana Highland Lamb.

If you haven’t noticed, I have developed a little obsession for this wonderful product. All of the meat I have had from this producer has been AMAZING; and these kabobs were no exception!

The kabobs are marinated in lemon juice, garlic and za’atar seasoning (a middle eastern blend of sumac, sesame seeds, thyme and oregano), and grilled. I served this with a delicious blend of late winter vegetables roasted and sprinkled with salt, fresh black pepper and white wine vinegar.

Who says you can’t eat locally, year round in Montana?

 

Za’atar Spiced Lamb Kabobs
 
Serves: 4
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Ingredients
  • 1lb pastured lamb kabob meat
  • juice and zest of one lemon
  • 2 cloves of garlic, pressed
  • 2 tsp za’atar seasoning
  • ½-1 teaspoon salt
  • fresh ground black pepper

Instructions
  1. Marinate the skewer meat in the lemon juice, zest, garlic, za’atar, ¼ t salt for at least 2 hours or preferably overnight.
  2. Grill on high turning skewers for 7-10 minutes or until internal temperature reads 135 degrees F for medium rare.
  3. Remove from the grill, season to taste with salt and pepper

Roasted Late Winter Vegetables
 
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Serves: 4
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Ingredients
  • 1 lbs carrots, diced
  • 1 lb parsnips, diced
  • 10 mini red onions, whole or 2 large red onions cut into crescents
  • 1 lb asparagus, cut into 1 inch pieces
  • 2 TBS melted coconut oil or pastured butter
  • ½-1 TBS sea salt
  • fresh ground black pepper
  • A splash of white wine vinegar

Instructions
  1. Preheat oven to 425 degrees F.
  2. Toss the all of the vegetables in a large bowl with the coconut oil, salt and pepper.
  3. Line an extra large cookie sheet with parchment(for easy cleanup).
  4. Roast vegetables for 20-30 minutes.
  5. Season to taste with extra salt and pepper, if desired; and sprinkle the roasted vegetables with a splash of vinegar.

 

 

 

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