LAMB SKEWERS WITH LEMON MARINADE
Alliance food - wine:
Rosé wine AOP Coteaux Varois en Provence "Domaine la Colombe" goes exceptionally well with lamb skewers.
Preparation (marinade) - 12 hours * Cooking - 15 minutes. For four (4) servings: 600 g boneless lamb shoulder * 2 carrots * 2 zucchinis * 2 tbsp olive oil * rice
For marinade: 5 tbsp olive oil * 2 tablespoons lemon juice * 1 sprig of fresh thyme * salt * pepper
One day before cooking: Cut the meat into small cubes and put them in a dish containing the lemon marinade.
On the day of meal: heat a cast iron grill or prepare a barbecue. Slide the meat cubes on to the skewers. Bake, broil, or grill for 8 to 10 minutes. Start out on high heat to brown the meat, then continue cooking over low heat. Turn the skewers during cooking. Salt and pepper to taste when cooking is complete.
To prepare the carrots and zucchinis, cut the vegetables into small pieces, boil carrots and zucchinis for 5 minutes, and then cook the vegetables over high heat for 5 minutes in a large skillet.
Garnish the skewers of lamb with cooked vegetables and serve while hot.