Michel CHAPOUTIER

La recette de Marius

Lamb kebabs and rosemary

Lamb kebabs and rosemary

Preparation: 15 minutes
Cooking time: 25 minutes

Serves 4

600 lamb shoulder
6 cherry tomatoes
1 zucchini
1 red onion
6-18 sprigs of rosemary to the length
1 tablespoon olive oil
salt, pepper
24 new potatoes
25g butter 1 / 2 salt
1 teaspoon mustard seeds

Cut the lamb into large dice. Wash and cut zucchini into cubes. Peel and cut the onion into cubes. Remove leaves from rosemary, just leave few on the top.
Thread onto rosemary sticks, lamb cubes, zucchini and onion and tomatoes alternately.
Peel potatoes. Bake 15 minutes in salted water. Fry in butter with mustard seeds.
Heat a lightly greased grill and cook the kebabs 3 minutes on each side.

To pair with red Marius.



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