Brochettes Of Lamb Recipe
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Brochettes Of Lamb Recipe
Brochettes Of Lamb Ingredients:
2 lb Boneless leg of lamb, - cut into large cubes 2 Onions, cut into squares 1 tbsp Chopped fresh rosemary 1 tbsp Chopped fresh tarragon 1 tbsp Chopped fresh parsley Salt, pepper
Brochettes Of Lamb Preparation:
Thread lamb cubes onto metal skewers alternately with onion squares. Place brochettes in wide, shallow pan and sprinkle all over with rosemary, tarragon and parsley and season to taste with salt and pepper. Grill over hot coals, until done as desired, turning often to brown evenly.
Created by: Club Culinaire Francais de Californie, Los Angeles
(C) 1992 The Los Angeles Times
| "A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." | | 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
| "Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." | | John Thorne, American food writer |
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