Nothing says spring more than grilled lamb with plenty of fresh mint; perfectly paired with our Limited Release Petite Sirah and served alongside warm flatbreads and greek yogurt.
2.5 lbs Lamb Loin or deboned leg (cubed)
4 bulbous spring onions, or shallots
1.5 teaspoons dry harissa spice
1 teaspoon salt
2 teaspoons Extra Virgin Olive Oil
½ cup loosely packed fresh mint leaves
¼ cup loosely packed fresh cilantro leaves
Start by cutting the spring onion into ½ inch pieces, the same size as the cubed lamb. Separate the layers of the onion and toss in a bowl with the lamb, harissa, salt and olive oil. Marinate for at least thirty minutes or up to 8 hours.
Preheat the grill to medium high, then skewer the marinated lamb and onion, alternating with each piece. Grill the skewers until the lamb is firm and caramelized. Transfer the grilled skewers to a platter with warm flatbread, and finish with hand torn mint and cilantro leaves. Serve alongside Greek yogurt or labneh.