Brochettes of Lamb
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
boneless leg of lamb
cut into large cubes |
*
|
| 2 | each |
onions
cut into squares |
|
| 1 | tablespoon |
rosemary leaves
chopped |
|
| 1 | tablespoon |
tarragon leaves
chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
boneless leg of lamb
cut into large cubes |
*
|
| 2 | each |
onions
cut into squares |
|
| 15 | ml |
rosemary leaves
chopped |
|
| 15 | ml |
tarragon leaves
chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Thread lamb cubes onto metal skewers alternately with onion squares.
Place brochettes in wide, shallow pan and sprinkle all over with rosemary, tarragon and parsley and season to taste with salt and pepper.
Grill over hot coals, until done as desired, turning often to brown evenly.
