Dinner En Brochette Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings2
Ingredients
| Zucchini | 1 Small, washed | |
| Shoulder lamb chops - 2 (3/4 lb in all) | ||
| Garlic | 1 Clove (5gm), pressed | |
| Salt | 1/4 Teaspoon | |
| Rosemary leaves | 1/4 Teaspoon, dried | |
| Cracked pepper | 1/8 Teaspoon | |
| Prepared herb salad dressing - as required | ||
| Cherry tomatoes | 8 | |
| Onion | 1 Small, chopped | |
| Dried chervil leaves - 1/2 teaspoon | ||
| Butter | 4 Tablespoon | |
| Packaged precooked rice - for 2 servings | ||
| Bibb lettuce - 1/2 small head, washed and crisped | ||
| Ripe olives | 8 , pitted | |
| Bread | ||
| Butter | 1/8 Pound | |
Directions
GETTING READY
1. Remove the bones from the chops.
2. On a meat board, pound the lamb flat with mallet or edge of saucer
3. Combine the garlic, salt, rosemary and cracked pepper and over surface of lamb
4. Slice into 1-inch wide strips and leave aside.
5. Break greens into a bowl. Top with 8 olives.
6. Refrigerate until ready to serve.
7. Preheat broiler
MAKING
8. Blanch the zucchini in 1/2 cup boiling water for 3 minutes. Drain well, squeezing out the water.
9. Overlap several strips of lamb to make four long ones.
10. Weave them on four skewers, alternating with zucchini and cherry tomatoes.
11. Place in a baking pan and drizzle each with 1 teaspoon dressing.
12. In a small saucepan, melt 2 tablespoons butter.
13. Sauté onion and chervil until soft.
14. Add to boiling water for rice; prepare as label directs for 2 servings.
15. Place skewers under broiler, 4 inches from heat.
16. Broil until browned, about 5 minutes each side or until meat is of desired doneness, brushing with the marinade juices
SERVING
17. On individual serving plates or a serving platter, make a bed of cooked rice.
18. Arrange the lamb skewers on top.
19. Toss salad with dressing and serve on the side.
1. Remove the bones from the chops.
2. On a meat board, pound the lamb flat with mallet or edge of saucer
3. Combine the garlic, salt, rosemary and cracked pepper and over surface of lamb
4. Slice into 1-inch wide strips and leave aside.
5. Break greens into a bowl. Top with 8 olives.
6. Refrigerate until ready to serve.
7. Preheat broiler
MAKING
8. Blanch the zucchini in 1/2 cup boiling water for 3 minutes. Drain well, squeezing out the water.
9. Overlap several strips of lamb to make four long ones.
10. Weave them on four skewers, alternating with zucchini and cherry tomatoes.
11. Place in a baking pan and drizzle each with 1 teaspoon dressing.
12. In a small saucepan, melt 2 tablespoons butter.
13. Sauté onion and chervil until soft.
14. Add to boiling water for rice; prepare as label directs for 2 servings.
15. Place skewers under broiler, 4 inches from heat.
16. Broil until browned, about 5 minutes each side or until meat is of desired doneness, brushing with the marinade juices
SERVING
17. On individual serving plates or a serving platter, make a bed of cooked rice.
18. Arrange the lamb skewers on top.
19. Toss salad with dressing and serve on the side.
Chef
