Chef John Evans, Zachary Jacques, Placerville, CA
Serving Size 6.
Mince onion in a food processor. Place minced onion in strainer over large bowl; stir in salt. The onion will shed its juice; reserve juice and discard the onion.
Transfer juice to food processor. Add parsley, oil, lemon juice, and pepper; pulse to blend. Reserve.
Place lamb cubes in shallow non-reactive bowl; pour onion and lemon marinade over meat and stir to coat lamb. Cover, refrigerate, and marinate for 6 to 8 hours.
About 1 hour before grilling, remove lamb from refrigerator and skewer*. Cook lamb skewers in a covered grill over medium-hot coals or in a gas barbecue with a cover. Grill meat for 3 to 5 minutes per side, turning once. For best flavor and texture, don’t cook lamb beyond medium-rare (130 to 135 degrees F.) to medium (135 to 140 degrees F.) when removed from grill.