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Serves: 4
1
teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
3 cloves
garlic, peeled
2 tablespoons chopped parsley
1/4 teaspoon black ground
pepper
1/3 cup olive oil
1 1/2 pounds boned leg of lamb into 16 cubes
2 medium red peppers
2 medium onions, peeled
Combine in the
bowl of a food processor thyme leaves, rosemary, garlic, and parsley. Process
until mixture is minced. Transfer to a bowl, and add pepper and olive oil.
Transfer the marinade to a shallow dish, about 10 inches long. Cut the
peppers and onions into 1 1/2-inch squares pieces.
Thread the lamb on
four 12-inch metal skewers alternately with the peppers and onions.
Put the
brochettes in the marinade, turning them so that they are well coated.
Let
them marinate at room temperature for 2 hours or longer, turning them every 30
minutes.
Sprinkle the brochettes with salt and pepper.
Broil or grill
them over high heat, turning them occasionally, for 12 minutes or until the
lamb is well browned.
Serve the lamb brochettes with rice or couscous.
