Ingredients for 4-6 servings

For the Marinade:

1/3 cup extra-virgin olive oil
1 tablespoon freshly minced garlic
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 pounds boneless leg of lamb, cut into 1-inch cubes
3 tablespoons fresh juice from 2 lemons
    
For the Herb Mixture:

½ cup Dijon mustard

1 tablespoons finely chopped fresh sage

1 tablespoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
Wooden skewers, soaked in water for at least 30 minutes prior to use

Directions

For the Marinade 

Whisk together oil, lemon juice, garlic, salt, and pepper in a small bowl. Place lambs cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for at least 1 and up to 5 hours. Remove lamb from marinade and thread onto skewers.

For the Herb Mixture 

Mix together thyme, sage, and rosemary in a small bowl. Set aside.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over direct heat until lamb is well seared on all sides, about 3 minutes per side.

Move skewers to cool side of grill and brush with mustard. Sprinkle all over with herb mixture. Cover grill and continue to cook until center of lamb registers 130°F on an instant-read thermometer. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.