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Broiled Lamb Skewers with Baby Arugula & Lemon Vinaigrette

Scott Phillips

Servings: 2

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.)

Nutritional Information

  • Nutritional Sample Size based on two servings
  • Calories (kcal) : 650
  • Fat Calories (kcal): 490
  • Fat (g): 55
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 32
  • Cholesterol (mg): 115
  • Sodium (mg): 760
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Protein (g): 32


  • 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.

  • 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.

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


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


Rate or Review

Reviews (6 reviews)

  • MidwesternFoodie | 04/23/2012

    Fast. Easy. Healthy. Excellent flavor combination.

  • LeaA | 05/20/2011

    So easy and with big reward. Great flavor combination.

  • hungrymom | 04/21/2011

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

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