Lamb brochettes with organic Bruschetta

Brochettes d’agneau à la Bruschetta biologique

Let yourself be tempted by this succulent recipe for lamb kebabs topped with organic bruschetta.

Ingredients

For the organic marinade:
  • 3 whole tomatoes, cut into cubes
  • 1 cup oil of your choice
  • 1 finely chopped garlic clove (or garlic flower in oil)
  • 1 bunch fresh basil
  • 2 sprigs fresh rosemary
  • 1 French shallot, finely chopped
  • 1/3 cup of balsamic vinegar
  • Salt & pepper to taste
Meat
  • Calculate 150g of lamb cubes per person.
  • For extra tenderness, we recommend using cubes of organic leg of lamb.

Preparation

  1. Dice your three tomatoes
  2. Finely chop the garlic and shallot
  3. Remove the basil leaves and rosemary sprigs
  4. Mix all the ingredients for the marinade
  5. Marinate your lamb cubes for 12 to 24 hours before cooking
  6. Skewer your lamb cubes on bamboo sticks or rosemary sprigs to enhance the flavour;
  7. Garnish with a few organic Quebec vegetables such as cherry tomatoes, red onions and peppers.
COOKINg
  1. We recommend that you cook the lamb cuts pink and sear your kebabs well on a pre-heated grill.
  2. Allow around 2 minutes cooking time on each side for 3/4 inch cubes.
  3. As a side dish, we recommend a quinoa salad flavoured with the fresh herbs of your choice.
Preparation
20 minutes
Cooking
5 minutes
Servings
For 4
Category
Main dishes
Recipe by
La Boucherie et Ferme Saint-Vicent

Don't hesitate to consult the Saint-Vincent bio blog for some additional cooking tips.