Ledson Winery's Marinated Lamb Skewers with Yogurt and Mint

2 cloves of garlic

4 tablespoons fresh lemon juice

1 bunch cilantro, de-stemmed

1 bunch mint: half de-stemmed and left whole, half cut into thin strips

½ cup extra virgin olive oil

4 tablespoons coriander, toasted and ground

4 tablespoons cumin, toasted and ground

3 tablespoons paprika

2 teaspoons black pepper, ground

1 lamb shoulder, cleaned and cut into thin strips

1 package 6” bamboo skewers, soaked in water

1 cup yogurt, strained through cheese cloth

salt and pepper to taste

Combine the garlic, lemon juice, cilantro, the whole mint leaves, extra virgin olive oil, coriander, cumin, paprika, and pepper in the food processor and pulse to combine. Place the lamb on the skewers and coat with the marinade.

Heat the grill. In the meantime, combine the strained yogurt and the thinly sliced mint. Season to taste with salt and pepper.

Grill the skewers until the lamb is cooked to the desired temperature—medium rare is best as it will not dry out the meat or become tough. To serve, garnish each skewer with the yogurt and mint sauce or place it in a bowl to allow for dipping.