Greek-Style Lamb

Photo: Oxmoor House

Cut the pieces of pepper, zucchini, and onion large enough so that they don't fall through the grill rack. Or use a grill basket, which is great for grilling small pieces of food.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 47%
  • Fat: 12g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1.1g
  • Protein: 24.5g
  • Carbohydrate: 6.1g
  • Fiber: 2g
  • Cholesterol: 73mg
  • Iron: 3.1mg
  • Sodium: 368mg
  • Calcium: 44mg

Ingredients

  • 1 pound boneless leg of lamb, cut into 1-inch pieces
  • 1 yellow bell pepper, seeded and cut into large pieces
  • 1 small zucchini, cut into 1/2-inch-thick slices
  • 1/2 red onion, cut into wedges
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Cooking spray

Preparation

  1. Prepare grill.
  2. Combine first 4 ingredients in a large bowl. Add garlic and next 5 ingredients; toss gently to coat.
  3. Arrange lamb mixture in grilling basket coated with cooking spray on grill rack. Grill covered, 14 minutes, turning once, until lamb is done and vegetables are tender.
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