Lamb Brochettes with Black Olive & Mint Vinaigrette

Lamb Brochettes with Black Olive & Mint Vinaigrette
Photo by Mark Ferri

Ingredients

  • 1/3 cup red-wine vinegar; more as needed
  • Olive oil for brushing
  • 2 cloves garlic
  • 4 lb. lamb shoulder or stew meat, cut into pieces of uniform size, about 2-inch cubes
  • 1 cup extra-virgin olive oil; more as needed
  • 3 shallots, thinly sliced
  • 1 Tbs. chopped fresh marjoram (optional)
  • + 6 more ingredients
    • 1 Tbs. grainy mustard
    • 1 Tbs. capers, rinsed
    • 3 oz. (½ cup) kalamata or other good-quality black olives, pitted
    • Kosher salt and freshly ground black pepper
    • Kosher salt and freshly ground black pepper to taste
    • 1 Tbs. chopped fresh mint

On a cutting board, mince together the garlic, capers, and olives. Transfer to a mixing bowl. Stir in the shallots, mustard, marjoram, mint, and vinegar. Mix in the olive oil with a fork to make a loose vinaigrette -- it does not need to be emulsified. Season with salt and pepper. Taste and add m...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network