Farm-to-Table Grilled Lamb Skewers and Summer Vegetables
This article is sponsored by Marin Whole Foods Markets, where you can buy local, sustainably raised Pozzi lamb at the butcher counter.
Summertime means grilling time! We’re always looking for healthy ingredients to throw on the grill, and this time we gave locally raised lamb a try. I know there are plenty of people out there who profess to dislike lamb, but it’s really worth trying, especially if it’s locally raised and grass-fed, like the Pozzi Ranch lamb offered at the butcher counter at Marin’s Whole Foods Markets.
We even had the opportunity to visit Pozzi Ranch and meet Joe Pozzi, a friendly fourth-generation Marin rancher who raises lamb for Whole Foods. Located in the rolling hills of West Marin near the town of Valley Ford, Pozzi Ranch focuses on sustainably and ethically raised lamb.
Joe took us on a tour of his beautiful ranch, where he’s been raising lamb since the 1990s, and explained his ranching practices and how he takes care of the animals and the land. The lambs at Pozzi Ranch are 100% source-verified, grass-fed, and grass-finished, which is better for them, the consumer, and the environment. These humanely-raised lambs never see a feedlot, and are raised without antibiotics and hormones. You know exactly where they come from and what you’re getting.
Pozzi lamb, from Joe’s ranch and other select ranches in Marin and Sonoma, is only available at Whole Foods Markets in Northern California. Pozzi also creates cool products from the sheep’s wool right on the ranch, including pillows, comforters, dryer balls, and even dog toys. (Wool products are sold under the Sonoma Wool Company brand.)
Since grass-fed lamb is so lean, Joe suggested we prepare it very simply and cook it no more than medium-rare. We created this simple summer-inspired recipe to showcase the lamb and some of the fresh organic summer produce we found at our local Whole Foods. Our family doesn’t eat a lot of meat, and when we do we like to know that it’s locally sourced and humanely raised like Pozzi lamb.
Grilled Lamb Skewers and Summer Vegetables
For the lamb
1 ½ pounds grass-fed lamb leg steaks
Extra virgin olive oil
2 tsps fresh thyme leaves
Kosher salt and freshly ground black pepper
Metal or bamboo skewers
For the vegetables
2 zucchini or other summer squash, thinly sliced lengthwise
3–4 assorted sweet peppers, quartered
1 large red onion, sliced into thick rings
Extra virgin olive oil
Salt and freshly ground black pepper
Cut the lamb steaks into 1-inch cubes, trimming excess fat. If using bamboo skewers soak them in water for an hour before using to prevent burning. Season lamb cubes liberally with salt and pepper. Crush thyme leaves and sprinkle over lamb. Let sit at least 40 minutes.
Prepare a charcoal or gas grill. Brush vegetables with olive oil and season with salt and pepper. Thread lamb cubes onto skewers and brush with olive oil.
When grill is ready, place skewers over the hottest part of fire. You want to get a nice char on the outside and cook them quickly. Cook 5 minutes, then flip skewers and cook for another 5 minutes or until lamb reaches 145ºF on an instant-read thermometer for medium-rare.
Remove lamb from grill and cover loosely with aluminum foil. While lamb is resting, add vegetables to grill and cook until browned and softened slightly.
Serve lamb skewers alongside grilled vegetables, sprinkled with a little more kosher salt. We also brushed some Italian bread with olive oil and toasted it on the grill as an accompaniment.
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