BBQ

• Potato and lamb brochettes

• Portions : 4
• Cooking time : 30 min
• Preparation : 20 min

Ingredients

• 10 white mini-potatoes (“grelot”)
• ½ red pepper
• 250 g (approx. 9 oz.) leg of lamb
• 25 ml (5 tsp.) olive oil
• 10 ml (2 tsp.) fresh thyme, chopped
• 1 clove of garlic, crushed
• 5 ml (1 tsp.) of freshly ground pepper

Preparation

Wash potatoes and boil them in salted water for 10 to 15 minutes according to their size. Drain and let cool.

Cut red pepper into 2 cm (1 in.) pieces. Cut lamb into to 10 cubes. Mix oil with thyme, garlic, pepper, add potatoes, red pepper, and lamb. Place in a leak-proof bag and marinate for a good 2 hours in the fridge, turning the bag regularly.

Start the barbecue.

Assemble the brochettes, alternating the ingredients.

Cook on the barbecue for approximately 5 minutes on each side, according to the intensity of your barbecue.

Serve with a small mixed salad.

Variation: Replace the thyme with rosemary or tarragon.