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Grilled Marinated Lamb Skewers with
Mixed Greens and Sherry Vinegar Syrup
(serves four to six) |
Ingredients:
4 cups mixed greens
½ cup olive oil
¼ cup sherry wine
1 tsp orange zest
1 cup cherry tomatoes
¼ cup sugar
6 wood skewers soaked in water 2 hrs. |
1 lb. cubed, marinated* Lamb
2 cloves crushed garlic
½ tsp crushed peppercorn
1 cup bell peppers, medium cut
1 cup zucchini and/or squash
½ cup sherry vinegar |
- In a casserole dish, place cubed lamb, olive oil, garlic, ¼ cup sherry wine, peppercorn, and orange zest. Add in bell peppers, cherry tomatoes, and cubed zucchini. Toss well to coat; cover and refrigerate for at least 6 hours to overnight.
- On skewers, alternate lamb and vegetables. Grill until lamb is medium rare - about 3 minutes per side.
- In a hot sauté pan, combine vinegar and sugar. Reduce to 4 teaspoons.
- Plate lamb skewers and greens and garnish with syrup.
- Consider adding edible flowers to adorn the plate.
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From the recipe files of
Chef Jeffrey Fairman
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