Lamb skewers marinated with cumin and rosemary, confits vegetables, mint yogurt
A sweet meting pot, the french riviera with a little note of greek island.
IngredientsRecipe for 4 persons
For the lamb skewers
For the vegetables
For the yogourt
- Olive oil
- Salt and pepper
Preparation time: 60 min
Preheat your Four at 425 °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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