St. Patrick’s Day, here we come! Do you celebrate St. Patrick’s Day? We definitely do in my family, so for this year’s celebration I made a White Wine Herb Lamb Skewers with Mint Chimichurri recipe. I cut a rack of lamb into two bone sections and marinated them overnight. Placed them on some large skewers the following day and broke out my Cowboy Charcoal to get that grill roaring. I topped the lamb off with some mint chimichurri right before serving and it was delicious! Get the full details on the recipe below.
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White Wine Herb Marinade
If you haven’t tried one of my herb marinades yet, it’s time to jump on board! It gives the meat a depth of flavor that you couldn’t get otherwise. For these White Wine Herb Lamb Skewers recipe I used white wine, mustard, lemon juice and onion for my main ingredients. The wine and lemon juice help tenderize the meat while the mustard brings a spiciness to pair with the crispness of the onion. I threw some sage and oregano into the mix as well. I don’t use these herbs super often, but they pair amazingly well with lamb so into the marinade they went! Lathered the lamb in the marinade once all the marinade ingredients were smoothly blended together. Then I set them in the fridge for the night.
The following evening, I pulled the lamb from the fridge and placed each piece on three large skewers. These skewers are just long enough that I can place them over my grill without needing the grill grate. It’s a fun way to cook and another great way to get the lamb directly over the charcoal. I filled the bed of my grill with some Cowboy Charcoal and let it preheat my grill for a bit. Then, I placed my skewers over the fire and we got moving on the second half of this White Wine Herb Lamb Skewers with Mint Chimichurri recipe.
I really love cooking lamb over Cowboy Charcoal because it gives such a clean smoke flavor. The White Wine Herb Lamb Skewers cooked evenly, and even get quite the crust on the outside. While you can easily roast lamb or place it on a rotisserie, grilling on the skewers over the coals is a fun and unique way to cook.
Mint To Be Chimichurri
It’s possible that you’re surprised by the idea of pairing mint with lamb. Well, it turns out that mint has been a friend of lamb for a long time. By a long time, I mean like back into medieval times! Lamb is more classically paired with a mint jelly, but (wanting to take my own spin on things) I made a mint chimichurri. It was delicious! You’ll see a lot of similarities between this mint chimichurri and my regular chimichurri recipe; but don’t worry, the mint definitely shined through. It was a new, and welcomed twist to my chimichurri that ended up being perfect with these White Wine Herb Lamb Skewers!
I cooked my lamb until it hit an internal temperature of 130 degrees Fahrenheit, periodically flipping the skewers as needed. Once the lamb hit temp, I pulled the skewers off and let them rest for about 5 minutes. From there, I pulled the White Wine Herb Lamb Skewers off the skewers and sliced them in half so there was only one bone per cut. Then, I topped it all off with a drizzle of mint chimichurri! Another great dinner in the books. Best enjoyed with friends and family. Happy St. Patrick’s Day, and don’t forget to wear your green! Cheers!
White Wine Herb Lamb Skewers
Ingredients
Lamb:
- 2-3 Racks of Lamb
- Chopped Parsley for garnish
Marinade:
- 1 cup of White Wine
- 2 Lemons juiced
- 5-6 Garlic Cloves
- 1.5 tbsp of Spicy Mustard
- 2 tsp of Fresh Oregano
- 1.5 tsp of Fresh Thyme
- 1.5 tsp of Fresh Sage
- 2 tbsp of White Onion
- 1 tsp of Salt
- 1 tsp of Pepper
- 1 tbsp of Oil
Mint Chimichurri:
- 1.5 tbsp of Olive Oil
- 1.5 tbsp of Parsley chopped
- 1.5 tbsp of Red Wine Vinegar
- 1 tbsp of Mint chopped
- 1 tbsp of Minced Garlic
- 1 tsp of Red Pepper Flakes
- 1 tsp of Black Pepper
- 1 tsp of Sea Salt
Our new go-to recipe for lamb! Awesome dish!
Cheers!