Ingredients
- 1 lemon, juiced and zested
- 1/2 cup red wine, alcohol cooked off
- 1 minced onion
- 1 clove minced garlic
- 1 tablespoon chopped mint
- 1 tablespoon chopped rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds lamb loin, cut into 1 1/2-inch cubes
- 12 porcini mushrooms cut into 1 1/2-inch cubes
- 12 peeled red pearl onions
- 2 yellow peppers cut into 1 1/2-inch cubes
- 12 cherry tomatoes
Directions
Whisk together lemon juice, red wine, onion, garlic, herbs and seasonings. Place lamb and mushrooms in marinade and put in refrigerator for 6 hours. Thread ingredients onto skewers alternating lamb, mushrooms, peppers, and tomatoes using 2 pieces of each. Place on grill brushing with marinade and cook until medium rare turning occasionally, about 6 to
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By donalyndeeds_972722
newark, CA
on May 29, 2007
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About 6 to what?! Typical Food Network/Emeril lack of quality. When Giada has a mistake in her recipe it gets fixed fast. Emeril? Never. I think he's just too important to be bothered.
By jagahnia_2103824
Mesa, AZ
on February 18, 2005
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My husbands not big on lmb so I used beef instead. It came out very good. I would recommend brushing Marinade on a you BBQ even if you marinade overnight. It kicks up the subtle flavor.
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