Brochettes of Lamb

Brochettes is simply the French word for skewers, and this recipe is a masterclass in restraint. Cubed boneless leg of lamb, squares of onion, a shower of fresh herbs, salt, pepper, and fire. Nothing more, nothing less.

The herb trio of rosemary, tarragon, and parsley does all the seasoning work. Rosemary brings its piney intensity that pairs naturally with lamb. Tarragon adds an unexpected anise-like sweetness. Parsley freshens the whole thing and keeps it from tasting heavy.

Grilling over hot coals chars the outside of the lamb cubes while the inside stays juicy and pink. The onion squares soften and sweeten between the meat, creating a natural glaze as they caramelize.

Chef Tips

• Cut the lamb into large, generous cubes. Small cubes overcook before they get a proper char
• Use metal skewers, not bamboo. Metal conducts heat and cooks the meat from the inside as well as the outside
• Sprinkle the herbs over the skewered meat and let them sit for at least 20 minutes before grilling to absorb flavor
• Turn the brochettes often for even browning. Don’t leave them on one side too long or the herbs will burn

Variations

• Thread cherry tomatoes, bell pepper squares, or zucchini chunks between the lamb and onion
• Marinate the cubes in olive oil, lemon juice, and garlic for a few hours before skewering for deeper flavor
• Serve with a yogurt-mint sauce or a sharp Dijon vinaigrette on the side