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Ingredientes
- 250 gm Jerusalem artichokes peeled weight
- 450 gm lamb fillet cut into 5cm cubes
- 15 gm butter
- 1 tsp plain flour
- 1/2 clv garlic sliced
- 1 x fresh red chilli pepper sliced
- 4 Tbsp. extra virgin extra virgin olive oil
- 1 tsp minced fresh mint
- 1 tsp minced fresh
- 1 tsp minced fresh rosemary grated rind 1/2 lemon and juice of 1 lemon
- 1 x salt and freshly grnd pepper
- 1 x glass dry red wine
Direcciones
- Cut the artichokes into 5mm slices and simmer gently in plenty of salted water till just al dense.
- Refresh in very cool water.
- Mix together the marinade ingrediens and add in the lamb and cooked artichokes.
- Marinate for at least 23 hrs the longer the better.
- Thread alternate pcs of lamb and artichoke onto 4 skewers allowing 8 cubes of lamb for each skewer.
- Barbecue the skewers to taste.
- Meanwhile heat the butter in a pan add in the flour and cook gently stirring for 2 min. Gradually stir in the marinade ingrediens and slowly bring to the boil.
- Simmer the sauce for 23 min and serve with the skewers.
- This dish always reminds me romantically of natural wild gypsy life and brings back memories of cooking outside on warm sumrncr days. A good roasted pepper salad with crostini is the ideal accompaniment.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 389 | |
| Calories from Fat 290 | 75% |
| Total Fat 32.55g | 41% |
| Saturated Fat 10.71g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 74mg | 3% |
| Potassium 258mg | 7% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.24g | 0% |
| Protein 15.16g | 24% |
