Grilled Scallion Lamb
- Total Time
- 45 minutes, plus 3 hours' marinating
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1½pounds well-trimmed boneless top round lamb
- 3tablespoons extra-virgin olive oil
- 1tablespoon grated ginger
- 1teaspoon Chinese five-spice powder
- 1teaspoon ground cumin
- ¼teaspoon ground black pepper
- ¼teaspoon salt, or to taste
- 1tablespoon Vietnamese fish sauce
- 1tablespoon soy sauce
- 3limes
- 3bunches scallions
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
496 calories; 35 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 34 grams protein; 759 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut lamb in 2-inch chunks; you should have about 20 pieces. In a bowl, combine 2 tablespoons oil with ginger, five-spice, cumin, pepper, salt, fish sauce, soy sauce and juice of 2 limes. Add lamb, mix to coat well and set aside at room temperature 3 hours.
- Step 2
Trim scallions of roots and outer layer of white and cut back green so scallions are 6 to 8 inches long. Coat with remaining oil and set aside. Light grill. Thread meat on long skewers, alternating each chunk of meat with a scallion by running skewers through the center of the scallions crosswise so the scallions stick out on either side of the skewer. Brush meat and scallions with some of remaining marinade.
- Step 3
Grill skewers of meat and scallions close to your source of heat, basting occasionally with marinade. Turn skewers once or twice, about 5 minutes per side, depending on the heat of the grill, until lamb is medium-rare and scallions are lightly charred. Arrange skewers on a platter and serve with wedges of remaining lime.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Theresa
I couldn't find boneless lamb except for thin slices, so decided to roll them up on the skewers - it tasted fantastic! I think even better than chunks would have, as the marinade could get in more. We rarely eat meat but this was delicious. I don't think the scallions added anything except color to be honest.
Su
Limes (and ground cumin, and Chinese five spice, too often) vary radically in quality. After ruining a few otherwise perfectly good recipes with terrible-tasting lime juice, I've gotten in the habit of tasting the lime juice by itself before adding it to anything else. Maybe the problem in your case?
Aaron
Double the ginger. Broiling works well too.
Aaron
Double the ginger. Broiling works well too.
Clay Babcock
I cooked this for myself and my teenage son. Respecting his slightly fragile palate, I substituted a dash of cinnamon and a dash of fennel seeds for the Five Spice. It turned out really well.
Susan
I used the marinade for round bone lamb chops. It smelled a bit 'stinky' with the fish sauce and the 5 spice powder, and I was concerned it would not taste good. However, it grilled beautifully and was really tasty. A pleasant surprise, and I would make it again.
Theresa
I couldn't find boneless lamb except for thin slices, so decided to roll them up on the skewers - it tasted fantastic! I think even better than chunks would have, as the marinade could get in more. We rarely eat meat but this was delicious. I don't think the scallions added anything except color to be honest.
Michael
Get the butt half of a leg of lamb. If you have a good knife and some knife skills bone it so that you have 2-inch chunks as indicated. Otherwise ask the butcher to do it.
Val
I've made this twice (with boneless chicken thighs). Took cold leftovers to a picnic; prepped to grill at a potluck. Friends loved it and the Romesco sauce.
Roni Jordan
I just prepared the marinade, did a quick taste test, and dumped it before ruining some perfectly good leg of lamb. Sorry - I usually love Ms. Fabricant's recipes, especially the unusual combinations of flavors, but I wasn't willing to risk that the acrid flavor I tasted in the marinade would somehow transform my lamb into something delicious.
Su
Limes (and ground cumin, and Chinese five spice, too often) vary radically in quality. After ruining a few otherwise perfectly good recipes with terrible-tasting lime juice, I've gotten in the habit of tasting the lime juice by itself before adding it to anything else. Maybe the problem in your case?
Susan
Delicious, especially with romesco sauce.
Barbara
Great marinade! We don't eat lamb, so I marinated a butterflied chicken and grilled it. It was awesome.
Private notes are only visible to you.
Advertisement
