Lamb Skewers
Lamb Skewers paired with Bordeaux
Serves 4
| INGREDIENTS: | |
| 2 oz extra-virgin olive oil | |
| 2 oz red wine | |
| 2 oz lemon juice | |
| 4 bay leaves | |
| 3 cloves garlic, chopped | |
|
1 tsp herbes de Provence
(basil, fennel seed, lavender, marjoram, rosemary, sage, savory, thyme)
|
|
| 1 tsp salt | |
| 1 tsp fresh ground black pepper | |
| lamb, boneless leg or shoulder, diced 1-1.5″ | |
| 4 shallots, cut into 1″pieces | |
| 2 oz Cognac |
Mix the first 8 ingredients together to make a marinade, add lamb and marinate overnight. Skewer the meat pieces alternating with the shallots, total of 8 skewers. Grill the skewers for 8 to 12 minutes until all the meat is cooked. Place the skewers in a heat proof pan or serving plate and flambéwith cognac (be very careful during this operation). Serve 2 skewers per person.
Recipe adapted from local chef, Bruno Krioussis with Cooking with Bruno.
