by Debra Wysopal

I love recipes that call for marinating in advance, you get a ton of flavor with so little effort. The lamb can stay for a day or two in the fridge and it cooks up in minutes, so satisfying. Sometimes I use skewers, sometimes I don’t – what I’m saying is, this is a pretty low-stress recipe. Serve over rice, couscous or wrapped in a pita. We did pitas tonight, with a heaping side of hummus, just so you know. Grab a tub of tzatziki sauce and you are set for lunch tomorrow.


Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 4 voted )


  • 2lbs top round lamb
  • 3 cloves minced garlic
  • 1 TBS minced fresh rosemary leaves
  • 2 TSP mince fresh thyme leaves
  • good olive oil
  • 1/4 cup dry red wine (use the rest for serving)
  • 2 TBS red wine vinegar
  • 3 small red onions
  • 2 pints cherry tomatos
  • 1/2 cup chicken stock
  • 1/4 cup good olive oil
  • 1TBS freshly squeezed lemon juice
  • 1/4 TSP kosher salt
  • 1/4 TSP freshly ground pepper
  • pinch of minced rosemary leaves


Cut the lamb into 1 1/2 inch cubes, you should have about 20 cubes. Combine garlic, rosemary, thyme, 1/4 cup olive oil, red wine, vinegar and 1 TSP kosher salt in a medium bowl. Add the lamb cubes, mix to combine, cover and toss in the fridge overnight for up to two days.  

Heat grill, brushing with olive oil to coat rack.Cut the red onions in quarters and separate into 3 pieces. Loosely thread 3 or 4 pieces of lamb between onion segments. Sprinkle with salt and pepper.  Place the cherry tomatoes on separate skewers, brush with olive oil and sprinkle with salt and pepper. 

Place the lamb on the grill, cook for 10 to 15 minutes, turning 2 or 3 times until medium rare with a nice sear.  With about 5 minutes before the lamb is done, throw on the tomato skewers, turning once until seared but still firm. 

For the sauce, bring the stock, olive oil and lemon juice to a boil in a small pot. Lower the heat and simmer for 5 minutes, or until reduced by half.  Add the rosemary, salt and pepper. 

Serve the lamb and vegetables with sauce on the side.  




Resist the urge to buy pre-cubed lamb, cut your own, it takes a minute to cube yourself and there will be far less fat and gristle. If you are using wood skewers, soak in water for at least an hour prior to grilling. Grab a tub of tzatziki sauce for your leftovers.

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