Grilled Lamb Kebabs with Turkish Flavors

Serves 4

Ingredients:

  • 2 pounds boneless lamb leg
  • 1/2 cup extra-virgin olive oil, divided
  • Kosher salt
  • Freshly cracked black pepper
  • 1/2 cup dried apricots, cut into medium dice
  • 2 tablespoons Maras pepper, or 2 teaspoons other dried chili powder mixed with 1 tablespoon paprika
  • 1 teaspoon minced garlic
  • 2 tablespoons roughly chopped fresh mint
  • 4 metal skewers

Directions:

  1. Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6″ above the grill for 3-4 seconds), you’re ready to cook.
  2. Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat.
  3. Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.
  4. When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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