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Honey and Lavender Lamb Skewers 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
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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

Honey and Lavender Lamb Skewers

Rate this recipe
0 Vote
4
Main course
0:40
Preparation
0:08
COOKING
0:48
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • 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
Imprimer ma sélection

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

Legal Notice

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.

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