Brochette of Lamb with Tapenade

Recipe from


Ingredients

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

Preparation

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

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.

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.

Note:

Maria Helm Sinskey,

The Vineyard Kitchen

July 2006