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Lamb skewers marinated with cumin and rosemary, confits vegetables, mint yogurt

Tapas, Salted

A sweet meting pot, the french riviera with a little note of greek island.

Ingredients

Recipe for 4 persons

For the lamb skewers

600 Gr
Lamb shoulder
30 Ml
Cumin powder
2 Clove(s)
Garlic
1 Sprig(s)
Rosemary
60 Ml
Olive oil

For the vegetables

1 Unit(s)
Red onion
1 Unit(s)
Eggplant
1 Unit(s)
Zucchini
2 Clove(s)
Garlic
3 Sprig(s)
Thyme
1 Unit(s)
Yellow pepper

For the yogourt

200 Ml
Greek yogurt
1 Bunch(es)
Mint
1 Unit(s)
Lemon
5 Ml
Tabasco
  • Olive oil
  • Salt and pepper

Preparation time: 60.00 min

Preheat your Four at 425.00 °F

  • For the preparations

    Chop the garlic, the Rosemary, the mint, the tyme and squeeze the lemon juice. Cut the vegetables in small cubes.

  • For the lamb skewers

    Put the lamb cubes in a bowl with half of the garlic, the olive oïl, the cumin and the Rosemary. Let it seat for 15 minutes. Stick the lamb on skewers, sire it in a hot pan with vegetable oïl until coloration. Reserve it on a baking tray.

  • For the vegetables

    In a pan with a good amout of oliv oïl, sweat the onion, the garlic, the tyme and the pepper about 3 to 4 minutes. Add the zucchini and the eggplant, continue to cook until the vegetables get soft. Fix the seasoning, salt and pepper.

  • For the yogourt

    In a bowl, mix the yogourt, the mint, the lemon juice and the Tabasco, fix the seasoning.

  • For the platting

    Put the lamb in the oven for 4 minutes, plate the vegetables with a cookies cutter in the middle of the plate. Top it with the skewers and finish with the yogourt all around.

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