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Ontario Lamb Brochette
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Ontario Lamb Brochette with sweet yellow peppers, rosemary, and whole garlic with a provencal rouille.
As seen in the Summer 2006 Issue of 'Homefront Magazine'.
Sorry no picture available.
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Main
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Spring / Summer
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Yield: 6 skewers
3 lbs lamb leg, boneless, diced
4 sweet yellow peppers
2 red onions
2 bunches of chopped rosemary
12 cloves garlic, blanched
1 tbsp kosher salt
1 tsp cracked black pepper
Rouille:
2 egg yolks
juice of one lemon
1 pinch saffron
1tsp salt
1 roasted red pepper
1 tbsp chopped garlic
1 tsp red wine vinegar
2 cups extra virgin olive oil
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Rouille:
Place egg
yolks, salt, lemon juice, vinegar, saffron, pepper and garlic in the
food processor. While running, add a thin stream of olive oil. It will
emulsify and become thick. If necessary, add 2 tbsp boiling water to
finish rouille.
Lamb Skewers:
1. Dice lamb, marinate in fresh chopped rosemary, salt and black pepper.
2. Dice yellow peppers, and red onions.
3. Skewer 1 piece lamb, 1 piece red onion, 1 piece yellow pepper. Repeat. Place 1 garlic glove on the end of each skewer.
4. Grill the skewers on a hot grill, turning often. Cook until thermometer reads 130F. (medium)
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Serve lamb skewers fresh off the grill with a side of the provencal rouille.
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