Lamb Brochettes with Black Olive & Mint Vinaigrette

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

Ingredients

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

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

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