|Lamb Kabobs and Grilled Potatoes|
I sprinkled the meat with Dizzy Pig "Red Eye", a rub of coffee and chilies, grilling over high heat. I lost another skewer in the place where a previous one had burned up - it is consistently too hot a spot - but I doubt I'll remember where it was for next time.
Beef, veal and lamb go rare/medium rare for optimum flavor, and small pieces like these are tricky to prevent being overdone. Just sear, and then a rest under foil and a heavy towel for 15-20 minutes.
|Willow Hill Farm Lamb Kabobs|
Well, actually, there really is no real substitute for ciabattas, baguettes, or naan, grilled crispy and buttery over fire. If you aren't grilling bread, you must try it!
And I will envy you, forever.