Lamb Kabobs with Salt-Grilled Potatoes

Grilled lamb kabobs and salt-grilled potatoes are delicious with a tarragon-infused Béarnaise sauce.

Serves: 10Hands-on: 50 minutesTotal: 1 hour 50 minutesDifficulty: Medium

Serves: 10


  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 4 cloves garlic, finely chopped
  • 4 tsp. dried tarragon, divided
  • ½ cup sour cream
  • 1 1/2 tsp. salt, divided
  • 1½ tsp. pepper, divided
  • 1 boneless leg of lamb, trimmed and cut into 2” pieces
  • 2 tsp. butter
  • 1 Tbsp. minced shallots
  • 1 Tbsp. white wine vinegar
  • 1 lemon, divided
  • 2 lbs. baby potatoes
  • 1 box kosher salt
  • 10 oz. baby greens, rinsed and dried


  • In a large, nonreactive bowl, whisk together oil, vinegar, garlic, 1 tablespoon tarragon, 1 teaspoon salt, and 1 teaspoon pepper. Add the lamb and toss to coat. Cover and refrigerate for 1 hour.
  • In a small saucepan over medium heat, melt 2 teaspoons butter. Add shallots and cook, stirring constantly, for 3 minutes, or until soft. Increase heat to high and stir in vinegar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and remaining 1 teaspoon of tarragon. Bring to a boil and cook for 1 minute. Strain the liquid and return it to the saucepan, now over low heat. Stir in sour cream ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until warmed through. Set aside and gently reheat to serve.
  • Cover the bottom of 2 aluminum foil pans (8" or 9") with kosher salt. Distribute the potatoes in a single layer in the pans add enough salt to cover. Place on the top rack of a grill set at medium heat, close the lid, and bake for 45 minutes, or until fork-tender. Remove from the grill. Increase the heat to high.
  • Thread the marinated lamb onto skewers. Place them on the grill, reduce heat to medium-high, and grill until done, turning to brown all sides evenly, about 10 minutes
  • Brush salt off the potatoes and place in a serving dish. Serve the lamb with potatoes, sauce and baby greens.