Grilled Lamb Skewer

& Mushroom Lentil Stew

Grilled Lamb Skewer



2 pounds boneless leg of lamb
8-6” bamboo skewers


Cut lamb into 1 ½ in cubes



¾ cup Grenache

4 cloves garlic, minced

2 Tbs chopped fresh rosemary

1 Tbs chopped fresh Italian parsley

1 ½ Tbs Dijon mustard

¼ cup olive oil

½ tsp fresh ground black pepper

1 tsp kosher salt
1Tbs balsamic vinegar

1 lemon, cut in half

basil oil or extra virgin olive oil


Cut the lamb into cubes, place a shallow baking dish. Whisk the marinade ingredients together and pour over the lamb. Marinate at least 6 hours or overnight in the refrigerator. Soak the skewers in warm water for 30 minutes. Remove the lamb from the marinade and skewer. Set aside until ready to grill. Preheat the grill to medium high, lightly oil the lamb and place on the grill. Season with kosher salt, grill each side about 3 minutes or until rare to medium rare, remember the meat will continue to cook after removing from the grill. Remove from the grill, put on a warmed plate and let rest about 5 minutes. Spoon some of the lentils on each plate and top with the lamb skewers. Save any juices from the lamb to pour over the dish when you serve. Squeeze lemon over the lamb and lentils and drizzle with basil oil or extra virgin olive oil to serve.

Lentil Stew


2 Tbs olive oil
1/3 cup chopped Walla Walla sweet onion
¼ cup chopped fennel
¼ cup peeled & chopped carrot
2 Tbs chopped celery
½ tsp dry oregano
½ tsp dry thyme
3 cloves garlic, minced
1 cup brown lentils
½ cup chopped diced peeled and seeded tomatoes, can used canned
¼ cup chopped roasted pepper
3 cup chicken stock
½ cup Grenache
Kosher salt & fresh black pepper to taste
3 Tbs chopped fresh basil
1 Tbs chopped fresh Italian parsley
2 cups slice mushroom
1 Tbs olive oil
½ tsp ground cumin
a pinch of red chili flakes
kosher salt and pepper


Heat a medium sized saucepan over high heat. Add 2 Tbs olive oil to the pan and the onion, fennel, carrot, and celery. Saute for one minute and reduce the heat to medium. Stir in the dry thyme, oregano, garlic, and roasted peppers. Cook for about 3 minutes, stirring often, and then add the lentils, tomatoes, and wine. Simmer for 2 minutes then add the chicken stock, bring to a boil and cover. Cook over low heat until the lentils are tender, about 45 minutes. Add more liquid if necessary. While the lentils are cooking, sauté the mushrooms to be added after the lentils are cooked. Heat a sauté pan over high heat, add the olive oil, cumin, chili flakes and mushrooms. Saute for 3-4 minutes until the mushrooms are browned and cooked through. Season the mushrooms with salt and pepper to taste. Add the mushroom, basil, and parsley to the lentils just before serving.

Wine Pairings