Skewered Lamb

Name: Skewered Lamb
Yield: 4 portions
Ingredients: ¼ cup olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon Chopped fresh rosemary leaves; 2 cloves garlic, crushed; 1 teaspoon salt; Freshly ground black pepper, to taste; 2 tablespoons fresh lemon juice; 4 tiny artichokes, halved and stems trimmed; 1½ pounds boneless lamb, cut into 2-inch cubes; 2 tiny eggplants, halved; 2 ripe plum tomatoes, halved

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We have updated the familiar lamb shish kabob by adding balsamic vinegar to a marinade. Baby artichokes, baby eggplants, and plum tomatoes combine to make a dazzling dish for the grill.

Ingredients

Marinade

¼ cup olive oil
1 tablespoon balsamic vinegar
1

Main course
Gluten-free

Method

Stir the marinade ingredients together in a large bowl.
Combine 6 cups water and the lemon juice in a medium-size saucepan and bring to a boil. Add the artichokes, lower the heat to medium, and cook until tender, 10 to 15 minutes. Drain well.
Add the lamb, artichokes, eggplants, and tomatoes to the marinade, and toss until well coated. Let stand, cove