FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesLamb Recipes pg 3 >  Provençal Lamb Skewers

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

PROVENÇAL LAMB SKEWERS

Recipe courtesy of Michelin Star Winning Chef Daniel Humm, Executive Chef at the prestigious, four-star Eleven Madison Park in New York City and Victorinox Cutlery
Serves 4, 2 skewers per person,

INGREDIENTS:

    Marinade:
    · 6 cloves of minced Garlic
    · ¼ Cup Thyme leaves
    · 1½ Cups Extra Virgin Olive Oil
    · 2 Tablespoons of Kosher Salt
    · 1 Tablespoon of Fresh Ground Pepper

    Lamb:
    · 2 one pound Lamb Loins

    Vegetables:
    · 3 large diced medium Red Onions
    · 16 Cherry Tomatoes
    · 16 large Fresh Basil Leaves
    · 16 pitted Picholine Olives
    · 4 large diced Red Bell Peppers

    To Finish:
    · 1 Tablespoon Lemon Zest
    · 2 Teaspoons picked Thyme leaves
    · 2 Teaspoons chopped Parsley
    · Extra Virgin Olive Oil, as needed
    · Kosher Salt & Freshly Ground Pepper, as needed
     

DIRECTIONS:

Begin by making the marinade for the lamb and the vegetables by combining all of the ingredients together in a large metal bowl.  Whisk well to combine.

Cut the lamb loins into 1 inch cubes.  Place in bowl metal bowl with marinade.  Add vegetables and mix gently to coat lamb and vegetables well with marinade.  Cover with plastic wrap and marinate in fridge for 1 – 2 hours.

Using 10” metal skewers begin to build skewers as desired.  It should approximately be 2 -3 pieces of lamb, 2 pieces of red onion, 2 cherry tomatoes, 2 basil leaves, 2 olives and 2 pieces of red bell pepper.  Grill to desired temperature.

Combine lemon zest, thyme leaves and chopped parsley in small bowl.  Sprinkle over grilled skewers.  Drizzle with olive oil and season with salt and pepper as needed.
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages