Grilled Marinated Lamb Brochettes

By Pierre Franey

Total Time
About 1 hour
Rating
4(26)
Notes
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 1½pounds boneless lean loin or leg of lamb
  • 16pearl white onions
  • 3tablespoons red wine vinegar
  • ½cup dry white wine
  • 2garlic cloves, crushed
  • 2teaspoons grated lemon rind
  • 2teaspoons ground cumin
  • 1tablespoon chopped fresh rosemary or 1 tablespoon dried
  • 2teaspoons chopped fresh thyme leaves or 1 teaspoon dried
  • 2teaspoons honey
  • Salt and freshly ground pepper to taste
  • 2tablespoons olive oil
  • 1bunch watercress for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

668 calories; 32 grams fat; 12 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 10 grams dietary fiber; 25 grams sugars; 38 grams protein; 1750 milligrams sodium

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

  1. Step 1

    Cut the lamb into 16 1½-inch cubes.

  2. Step 2

    Peel the onions, then steam or parboil them until nearly cooked but firm. Drain.

  3. 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.

  4. Step 4

    Meanwhile, preheat oven broiler or grill to high.

  5. Step 5

    Drain the meat, reserving the marinade. Thread onto 4 skewers, alternating between the lamb cubes and onions on each skewer.

  6. Step 6

    Brush the skewers with the oil and the reserved marinade.

  7. Step 7

    Broil under high heat 3 minutes on each side for rare, brushing often with the marinade. Cook longer if desired.

  8. Step 8

    Serve immediately. Garnish with the watercress.

Ratings

4 out of 5
26 user ratings
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