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Honey and Lavender Lamb Skewers
2020-06-03
https://www.metro.ca/userfiles/image/recipes/brochette-agneau-miel-lavande-11270.jpg
PT40M
PT08M
PT48M
Soak the skewers in water for 30 minutes.During this time, bring the veal stock mixed with the honey to a boil and reduce by half.Turn down the heat to low and add the lavender seeds.Heat for 2 minutes and turn off the stove.Preheat the BBQ grill and place 5 cubes of lamb on each skewer.Lightly baste the lamb skewers with oil and season with salt and pepper. Cook 2 minutes on each side.Baste the lamb skewers with the seasoned veal stock throughout cooking and at the end.Garnish a plate with baba ghanoush and place a skewer on top. Then top it off with some honey, nuts and coriander leaves. Serve with plain yogurt.Notes: To enjoy the meal at its best, do not fully cook the lamb but rather eat it while still pink.Source: Miel d'Émilie
4
Metro
0
0
0
0
Lamb and Marinade
2 lb (900 g) lamb cubes for skewers 1 1/2'' x 1 1/2''
To taste salt and pepper
olive oil and canola oil
10'' bamboo skewers
Honey and Lavender veal stock
1 cup (250 ml) light veal stock
1/4 cup (60 ml) multi-flower honey
1 1/2 teaspoon (7,5 ml) lavender seeds
Accompaniments
plain yogurt
baba ghanoush or hummus
pine nuts or pistachios
coriander leaves
Honey and Lavender Lamb Skewers
4
Main course
0:40
Preparation
0:08
COOKING
0:48
TOTAL TIME
Ingredients
-
Lamb and Marinade
-
2 lb
(900 g)lamb cubes for skewers 1 1/2'' x 1 1/2''
-
To taste
salt and pepper
-
olive oil and canola oil
-
10'' bamboo skewers
-
Honey and Lavender veal stock
-
1 cup
(250 ml)light veal stock
-
1/4 cup
(60 ml)multi-flower honey
-
1 1/2 teaspoon
(7,5 ml)lavender seeds
-
Accompaniments
-
plain yogurt
-
baba ghanoush or hummus
-
pine nuts or pistachios
-
coriander leaves
Preparation
Soak the skewers in water for 30 minutes.
During this time, bring the veal stock mixed with the honey to a boil and reduce by half.
Turn down the heat to low and add the lavender seeds.
Heat for 2 minutes and turn off the stove.
Preheat the BBQ grill and place 5 cubes of lamb on each skewer.
Lightly baste the lamb skewers with oil and season with salt and pepper. Cook 2 minutes on each side.
Baste the lamb skewers with the seasoned veal stock throughout cooking and at the end.
Garnish a plate with baba ghanoush and place a skewer on top. Then top it off with some honey, nuts and coriander leaves. Serve with plain yogurt.
Notes: To enjoy the meal at its best, do not fully cook the lamb but rather eat it while still pink.
Source: Miel d'Émilie
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
