Lamb Kebab & Herb Potato Salad

Father's day + sunny day = BBQ celebration!

Maybe another excuse for us to officially use our new patio set...chilly weather has been keeping us from breathing air at our back yard. Though it's still a bit cold, at least the sun made me believe that it's approaching summer instead of winter.

Lamb Kebab
(makes 12 kebabs)
Ingredients:
2 pounds lamb leg
2-3 cloves garlic, minced
1 tbsp minced fresh rosemary
2 tsp minced fresh thyme
1/4 cup olive oil
1/4 cup dry red wine
2 tbsp red wine vinegar
Kosher salt
Freshly ground black pepper
1 large red onion
1 red bell pepper

Directions:
Soak bamboo skewers into water overnight to avoid burning during grilling.

Cut the lamb in 1½-inch cubes, around 40 cubes.

Combine garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 tsp of salt and black pepper. Add and toss the lamb cubes, cover with plastic wrap. Marinate in refrigerator overnight.

Cut the red onion and bell pepper into square pieces. Loosely thread 4 pieces of lamb onto skewers alternately with onion and bell pepper.

Sprinkle both sides of the lamb with salt and pepper.

Place the lamb skewers on the hot charcoal grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Serve.

Herb Potato Salad
(serves 6)
Ingredients:
2 pounds small red potatoes
3 hard boiled eggs, chopped
1 cup mayonnaise
1/4 cup buttermilk
2 garlic clove, minced
2 tbsp Dijon mustard
2 tbsp whole-grain mustard
3 tsp salt
1 tsp freshly ground black pepper
1 tbsp chopped fresh thyme
1 tbsp chopped fresh oregano
1 tbsp chopped fresh flat-leaf parsley

Directions:
Place the potatoes and 2 tsp salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.

Drain the potatoes, cover with a dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

In a small bowl, whisk together the remaining ingredients, except eggs. Set aside.

When the potatoes are barely warm, cut them into quarters.

Place the cut potatoes in a large bowl and pour over dressing and toss well. Add the eggs, gently toss once again.

Cover and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.