These intensely flavored grilled lamb skewers with mint and olive vinaigrette are the perfect cookout centerpiece. Serve with grilled vegetables or a grain salad.
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.
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.
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.
Thread the lamb onto the skewers. Discard any remaining marinade.
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.
Divide the lamb skewers among dinner plates and drizzle generously with the vinaigrette. Finish with flaky salt.
Servings 4