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Brochette of Lamb with Tapenade

Brochette of Lamb with Tapenade

Coastal Living JULY 2006

  • Yield: Makes 8 servings

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
  • Tapenade

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.

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Brochette of Lamb with Tapenade recipe

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