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Grilled Lamb Recipe for Easter and Passover

Tuesday, March 19, 2013

Lamb is often a tradition for both Easter and Passover. Here is a delicious recipe for grilled lamb that is Passover based, but is perfect for either holiday. Grilling over hard wood adds a nice dimension to the flavor, so a pellet grills are perfect for this recipe. Pellet grills are fueled by wood pellets that are made from hardwood specific for grilling.

Marinated lamb and veggie kabobs with horseradish dipping sauce
Fruit salad “charoses” with orange-mint dressing

Grilled Lamb Kabobs Recipe:

  • 3 lbs. lamb, cut into 1” cubes
  • 3 lbs. combination of sweet onions, mushrooms, sweet bell peppers, tomatoes cut into chunks for skewering
  • juice of 2 lemons
  • 5 tbsp. olive oil
  • 2 tbsp. garlic powder
  • 1 tbsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • 1 cup grated fresh horseradish
  • 3 Tbsp. vinegar
  • 1 tsp. dried basil
  • ½ tsp. dried oregano

In a bowl, mix the lemon juice, olive oil garlic, pepper and tablespoon of oregano and marinate the meat and veggies cubes in the fridge for 2-4 hours. Prepare your grille for indirect grilling, making sure that the grate is sufficiently oiled to prevent the meat and veggies from sticking.

Remove the meat and veggies from the marinade and place on skewers, alternating meat and veggies. Cook to desired doneness, turning after a few minutes. Be sure not to overcook the meat. Combine the horseradish, vinegar, basil and oregano and serve in cups as a dipping sauce.

Fruit Salad ”Charoses” with Orange-Mint Dressing

  • 5 cups of fresh fruit, cut into bite-sized pieces
  • 1 cup slivered almonds
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 4 Tbsp. fresh mint leaves, chopped

Combine the fruit and nuts in a salad bowl. Puree the orange juice, olive oil and mint leaves in a blender or food processor until smooth. Toss the salad with the orange-mint dressing.

For more information on pellet grills, contact West Sport in Sudbury, near Framingham and Marlborough.

Recipe from