8 servings

Prep Time: 30 minutes / Marinate Time: 2 to 3 hours / Cook Time: 10 minutes


2 pounds boneless leg of Anderson Ranch Grass-Fed Lamb, trimmed and cut into 1-ounce cubes
1/2 cup chopped garlic
2 cups olive oil
2 cups fresh chopped mint
1 lime, zest and juice
8 skewers

Wilted Napa Cabbage with Garlic Mint Vinaigrette
1/2 cup garlic cloves
1 cup olive oil
1/4 cup chopped fresh thyme
1 tablespoon stone ground mustard
1 tablespoon rice wine vinegar
4 tablespoons lime juice
Salt and pepper, to taste
2 cups chopped mint leaves
4 cups Napa cabbage, thinly sliced


In large bowl, blend garlic, oil, mint and lime for marinade. Add lamb; marinate cubed lamb for 2 to 3 hours in refrigerator.

Heat grill to medium heat. Place 4 cubes of lamb on each skewer. Grill skewers to desired degree of doneness, about 5 minutes per side. Serve with Wilted Napa Cabbage with Garlic Mint Vinaigrette.

Wilted Napa Cabbage with Garlic Mint Vinaigrette
Slowly roast garlic in olive oil over medium heat. Let oil cool with garlic in it. Blend garlic, oil, thyme, mustard, rice wine vinegar, lime juice, salt and pepper in blender until chunky. Add mint; blend. Toss cabbage with warm vinaigrette.


389 calories, 34 g protein, 8 g carbohydrates, 24 g total fat (57% calories from fat), 102 mg cholesterol, 2 g fiber, 427 mg sodium, 7.73 mg niacin, 0.33 mg vitamin B6, 3.44 mcg vitamin B12, 3 mg iron, 7 mg zinc


Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)