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
- 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.