Again with my attempts to vary proteins... these two recipes were a part of Real Simple's June 2010 mediterranean spread. The smartest thing about the kebab recipe was to keep the vegetables and the lamb as separate grilling items, as opposed to putting them on one kebab. Love the look of a colorful kebab, but it's difficult to pull off even cooking of each part. The hardest part of this recipe was carving up the lamb boneless leg. Navigating around the fat and connective tissue made me feel like I was on Grey's Anatomy. The most recent (June 2010) bon appetit actually had a prep school on trimming this piece of meat, which was probably the worst "how to" ever, as it didn't really give any further direction than, "navigate with your knife around the fat and connective tissue." But I digress. The real star here is the mint and scallion relish (note: unless you chop as fast as Jamie Oliver, you cannot whip this up while the kebabs are on the grill-- they cook fast!!!). Think of it more like a dipping oil, and add some soft pita to your grocery list so you can finish the relish once you've eaten your lamb kebab.
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