Cut lamb into bite-sized chunks. Place them in a medium bowl and toss in the onion, bay leaves, thyme, lemon juice and zest, olive oil, salt, and pepper. Mix well to ensure the meat is evenly coated. Allow the meat to marinate in the fridge for at least an hour.
2 lbs. boneless lamb, 1 onion, 3 bay leaves, 4 sprigs of fresh thyme, 1 lemon, ⅓ cup olive oil, Sea salt and freshly ground pepper
Preheat the grill to medium-low.
Remove lamb from the marinade and thread on multiple skewers.
Place the skewers on the grill and allow the meat to cook for a total of 10 minutes, turning the skewers a few times, so the meat cooks evenly. Allow the lamb to brown slightly.
Remove from grill and garnish with rosemary.
Rosemary sprigs for garnish
For the honey-glazed carrots: bring a medium saucepan of water to a boil. Add carrots and cook for about 5 minutes, or until tender.
1 lb. small carrots
Strain the water and return the saucepan to the stovetop.
Over medium heat - add the ghee, honey, and lemon juice to the pan. Stir well to ensure the carrots are evenly coated. Continue cooking for about 5 minutes, stirring frequently.
2 tbsp. ghee or grass-fed butter, 2 tbsp. honey, 1 tbsp. fresh lemon juice
Season with salt and pepper. Top with finely chopped parsley prior to serving.
Sea salt and freshly ground pepper, ¼ cup parsley