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Broiled Lamb Skewers with Baby Arugula & Lemon Vinaigrette


Serves 2

  • by from Fine Cooking
    Issue 85

Here's a recipe that truly bridges the seasons. It's inspired by winter's hearty fare, but it's also lighter, brighter, and freshened up with a spring ingredient like baby arugula.

  • 2 Tbs. fresh lemon juice
  • 2 tsp. sour cream
  • 1 small clove garlic, minced
  • Kosher salt
  • 1/4 cup plus 1 Tbs. extra-virgin olive oil
  • 3/4 lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1-inch cubes (1-1/2 cups)
  • Coarsely ground black pepper
  • 4 oz. baby arugula (about 4 cups)
  • 1/2 cup very thinly sliced red onion (1/2 small)
  • 1/4 cup crumbled feta or blue cheese (1 oz.)

Position an oven rack 4 inches from the broiler element and heat the broiler to high. In a small bowl, combine the lemon juice, sour cream, garlic, and a pinch of salt. Slowly whisk in the 1/4 cup olive oil.


 If using bamboo skewers, soak them in water for 30 minutes before threading them

In a medium bowl, combine the lamb with the 1 Tbs. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat evenly. Thread the lamb onto four small (8-inch) bamboo or metal skewers.

Put the skewers on a broiler pan and broil the lamb, flipping once, until browned on the outside but still pink inside (medium doneness), 2 to 4 minutes per side. Transfer the skewers to a small, shallow baking dish. Whisk the vinaigrette to recombine and pour 3 Tbs. over the skewers, turning to coat.

In a medium bowl, toss the arugula and onion with enough of the remaining vinaigrette to lightly coat (you may not need it all). Season with salt and pepper to taste. Pile the greens on two plates, top each salad with two lamb skewers, sprinkle with the cheese, and serve immediately.

Serving Suggestions

Serve with White Bean Salad with Mint and Red Onion on the side.

nutrition information (per serving):
Size : based on two servings, Calories (kcal): 650, Fat (kcal): 55, Fat Calories (g): 490, Saturated Fat (g): 15, Protein (g): 32, Monounsaturated Fat (g): 32, Carbohydrates (mg): 8, Polyunsaturated Fat (mg): 4.5, Sodium (g): 760, Cholesterol (g): 115, Fiber (g): 1,

Photo: Scott Phillips

Fast. Easy. Healthy. Excellent flavor combination.

So easy and with big reward. Great flavor combination.

I used some of the vinaigrette to marinate the lamb. It was incredibly tender. My husband, who is a very picky eater, loved it!

Wonderful. Served it with the white bean salad with mint and red onion. Great dinner.

I served this to my clients and they raved about it, its a wonderful flavorful, simple salad

A good, light weeknight dinner salad.

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