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Brochette of Lamb with Tapenade

Yield Makes 8 servings


  • 1/4 cup extra-virgin olive oil
  • 6 large garlic cloves, unpeeled and crushed
  • 2 rosemary sprigs, crushed and torn
  • 6 thyme sprigs, crushed and torn
  • 1 teaspoon cracked black pepper
  • 2 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
  • 10 (12-inch) wooden skewers
  • 1 teaspoon sea salt
  • Tapenade

How to Make It

  1. Combine first 5 ingredients in a zip-top freezer bag; add lamb. Seal and chill at least 8 hours.

  2. Soak skewers in water to cover 30 minutes. Brush herbs and garlic off lamb, and discard marinade. Thread lamb onto skewers, and sprinkle with salt.

  3. Grill over medium heat (300° to 350°) for 4 to 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with Tapenade.

The Vineyard Kitchen