Because American lamb has such a wonderful taste (never that game-y flavor that most people associate with lamb), I didn't want to make anything that would cover up the actual lamb flavor. A mix of herbs, I thought, would compliment that taste without overpowering it while also making the dish feel very Spring-y.
But the herbs needed a vehicle. I started looking at Green Goddess dressing recipes, but I avoid most things that call for large amounts of mayonnaise. That got me thinking, however, about how I often swap mayo out of recipes for Greek yogurt, something I still don't eat on its own but which certainly still has its place in the kitchen. Using yogurt as a marinade base also has the wonderful effect of tenderizing the meat; the boneless leg of lamb I had was almost flawless, but a yogurt marinade can help a more grizzly chunk of meat soften up. I call these Green Goddess Lamb Kebabs, but I know this isn't a traditional Green Goddess dressing. Maybe Green Goddess-ish Kebabs would be a better name?
I served these kebabs with shaved parsnip chips and leftover marinade. The sweetness of the parsnips was a nice contrast to the creamy dip, plus the chips added some great texture.
A note on the herbs: I used a mix of parsley, cilantro, basil, dill, and mint. You can leave out any of these that you might like. For one container of yogurt, I filled an entire salad spinner with herb leaves (picked off their stems). This probably added up to about 2 grocery store-sized bunches of herbs. Use as much as you like, but this is definitely a case where the more, the merrier!
And thanks again to the wonderful American Lamb Board and Boston Chefs for sponsoring this event. They both go to great lengths to support American lamb, which I find the tastiest of all the lamb out there.
Voting is open now, and you can buy tickets to the Lamb Pro-Am Finals by heading here.
Here's my lamb grilling on our indoor electric grill because it rained the day I made this recipe.
Green Goddess Lamb Kebabs
16 oz. Greek yogurt (not fat-free)
2-3 garlic cloves, crushed
about 2 bunches worth of fresh herbs (parsley, cilantro, basil, dill, mint), minced
4 scallions, minced
juice of 1 lemon
2-3 lbs lamb, cut into 1 to 1 1/2 inch cubes
Heat grill. Thread lamb onto wooden skewers, being careful not to pack them in too closely or they won't cook evenly. You do not have to wipe off any marinade that is clinging to the meat. Grill about 5 minutes per side, until they are pink in the middle. Serve with reserved sauce.