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Barbecued lamb brochettes with lemon and garlic
Barbecued lamb brochettes with lemon and garlic

Barbecued lamb brochettes with lemon and garlic

Preparation 10 minutes
Cooking time 8 to 10 minutes
Servings 4


  • 10 ml (2 tsp) zest of lemon, grated
  • 30 ml (2 tbsp) lemon juice
  • 45 ml (3 tbsp) olive oil
  • 15 ml (1 tbsp) garlic, thinly sliced
  • 15 ml (1 tbsp) fresh mint, chopped
  • 2.5 ml (1/2 tsp) ground cumin
  • 2.5 ml (1/2 tsp) Espelette pepper
  • 5 ml (1 tsp) herbes de Provence
  • 600 g (1 1/4 lb) leg of lamb, cut into 3 cm (1 1/4 in.) cubes
  • Salt and freshly ground black pepper


  1. In a bowl, mix together the zest and the lemon juice, the olive oil, garlic, mint, cumin, Espelette pepper and herbes de Provence.
  2. In a gratin dish, place the cubed lamb and top with the marinade.
  3. Stir to thoroughly coat the meat with the marinade.
  4. Cover and refrigerate for about 2 hours, stirring once after 1 hour.
  5. If using wooden brochettes, soak them in water for 10 to 15 minutes.
  6. Preheat the barbecue to medium-high heat (about 230°C or 450°F).
  7. Remove the cubed lamb from the marinade, making sure to remove all the garlic slices.
  8. Skewer the cubes of meat. Season with salt and pepper.
  9. For medium-rare doneness, cook the brochettes about 4 minutes on each side.
  10. Serve thebrochettes with grilled vegetables or just a salad.
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