Grilled Marinated Lamb Brochettes
Published August 17, 1993
- Total Time
- About 1 hour
- Rating
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Ingredients
1 ½ pounds boneless lean loin or leg of lamb
16 pearl white onions
3 tablespoons red wine vinegar
½ cup dry white wine
2 garlic cloves, crushed
2 teaspoons grated lemon rind
2 teaspoons ground cumin
1 tablespoon chopped fresh rosemary or 1 tablespoon dried
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 teaspoons honey
Salt and freshly ground pepper to taste
2 tablespoons olive oil
1 bunch watercress for garnishing
Nutritional analysis per serving (4 servings)
53 grams carbs; 116 milligrams cholesterol; 668 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 32 grams fat; 10 grams fiber; 1750 milligrams sodium; 38 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the lamb into 16 1 ½-inch cubes.
- Step 2
Peel the onions, then steam or parboil them until nearly cooked but firm. Drain.
- Step 3
Combine onions, vinegar, white wine, garlic, grated lemon, cumin, rosemary, thyme, honey, salt and pepper to taste. Blend well, then add the lamb and marinate for 30 minutes or longer.
- Step 4
Meanwhile, preheat oven broiler or grill to high.
- Step 5
Drain the meat, reserving the marinade. Thread onto 4 skewers, alternating between the lamb cubes and onions on each skewer.
- Step 6
Brush the skewers with the oil and the reserved marinade.
- Step 7
Broil under high heat 3 minutes on each side for rare, brushing often with the marinade. Cook longer if desired.
- Step 8
Serve immediately. Garnish with the watercress.
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