Colorado Lamb Recipe

Prepare the marinade

In a medium bowl whisk together 1 cup olive oil, lemon juice, red wine vinegar, minced garlic, chopped rosemary, thyme, smoked paprika, ground cumin, kosher salt and 1 teaspoon freshly ground black pepper until well combined.

Marinate the lamb

Place the cubed lamb in a large zip-top bag or a shallow dish. Pour about three-quarters of the marinade over the lamb (reserve the rest for basting). Massage the marinade into the meat so all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 2 hours and up to 8 hours to allow flavor to penetrate.

Bring to room temperature

About 30 minutes before cooking, remove the lamb from the refrigerator and let it sit at room temperature. This helps the meat cook evenly.

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C) if roasting the potatoes and vegetables, or preheat a grill or grill pan to medium-high for grilling. Toss the halved baby potatoes, quartered red onions, red bell pepper pieces and zucchini with 2 tablespoons olive oil, 1 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper so they are evenly coated.

Cook the potatoes

If roasting: spread potatoes cut-side down on a rimmed baking sheet and roast for 15 minutes. Remove from oven and add other vegetables to the pan; roast all for an additional 12–18 minutes until potatoes are tender and vegetables are caramelized at the edges. If grilling: parboil potatoes for 8–10 minutes until just tender, then finish on the grill in a grill basket or foil packet until charred and cooked through while grilling the other vegetables alongside.

Alternative stovetop option

You can also cook the vegetables in a large skillet over medium-high heat: add a tablespoon of oil, cook potatoes first for 6–8 minutes stirring occasionally, then add onions and peppers and cook until softened and golden, finally add zucchini for last 3–4 minutes so it remains bright and slightly crisp.

Choose cooking method

This lamb works well grilled, broiled, or pan-seared. For a classic Colorado char, grilling is recommended. Preheat grill to medium-high (about 450°F / 230°C). If using a cast-iron skillet, preheat the pan until very hot.

Skewer or sear

If grilling or broiling: thread marinated lamb pieces onto skewers leaving a little space between pieces for even heat. Brush the lamb with reserved marinade. Grill skewers for 3–4 minutes per side for medium-rare to medium (internal temp ~135–145°F / 57–63°C), rotating once until nicely charred. If pan-searing: add a tablespoon of oil to the hot skillet and sear lamb in batches for about 3–4 minutes per side, avoiding overcrowding, until desired doneness.

Rest the meat

Transfer cooked lamb to a plate, tent loosely with foil, and let rest for 5–8 minutes to allow juices to redistribute.

Plate

Arrange roasted or grilled vegetables and potatoes on a serving platter. Scatter rested lamb pieces over the vegetables.

Garnish and serve

Drizzle a little of the reserved marinade (unused, uncross-contaminated) or a tablespoon of fresh olive oil over the lamb and vegetables. Sprinkle chopped parsley over the top, scatter optional crumbled feta or dollops of labneh if using, and serve with lemon wedges for squeezing. Serve immediately.