Grilled Lamb Skewers with Mint and Olive Vinaigrette

These intensely flavored grilled lamb skewers with mint and olive vinaigrette are the perfect cookout centerpiece. Serve with grilled vegetables or a grain salad.

For the Lamb:
 1 ½ lbs leg of lamb, trimmed of fat and cut into 1 1/2 to 2 inch pieces
 kosher salt and freshly ground black pepper
 2 tbsp red wine
 1 tbsp Colavita Extra Virgin Olive Oil
 1 tbsp dijon mustard
 2 tsp chopped fresh thyme
 1 tsp minced garlic
For the Vinaigrette:
 0.25 cup pitted kalamata olives
 2 tbsp Colavita Aged Red Wine Vinegar
 2 tsp dijon mustard
 6 tbsp Colavita Extra Virgin Olive Oil
 0.25 cup chopped fresh mint plus more for ganish
 flaky salt

1

Put the lamb in a large bowl and sprinkle with 1/2 tsp. each salt and pepper. In a zip-top bag, add the red wine, oil, mustard, thyme, and garlic. Refrigerate for at least 4 hours and up to 24 hours for best results.

2

Heat a gas grill to medium high or build a medium charcoal fire. Submerge 12 wooden skewers in cold water for 20 minutes; no prep is needed if you’re using metal skewers.

3

While the grill heats, prepare the vinaigrette. Add the olives, vinegar, and mustard to a blender or to a measuring cup fit with an immersion blender. Blend until smooth, and while still blending, add the oil in a slow, steady stream so the vinaigrette becomes thick and uniform. Transfer to a small bowl, stir in the mint, and season with salt and pepper to taste.

4

Thread the lamb onto the skewers. Discard any remaining marinade.

5

Set the lamb on the grill and cook, undisturbed, until it browns around the edges and easily releases when you lift up an edge, about 3 minutes. Flip and cook the other side until it, too, has good grill marks and the meat is medium firm to the touch and your preferred level of doneness, about 2 to 3 more minutes.

6

Divide the lamb skewers among dinner plates and drizzle generously with the vinaigrette. Finish with flaky salt.