After an hour in a marinade built on Estoublon’s Rosemary Wine Vinegar, generous, lively and fragrant, the lamb goes onto a hot grill with red onion and zucchini and comes off smoky, with a wild, authentic touch.
Serves 4 · 30 min + 1 h marinating
Ingredients
- 1 1/2 lb (700 g) boneless leg of lamb, cut into 1 1/4-inch (3 cm) cubes
- 3 tbsp Rosemary Wine Vinegar (Estoublon)
- 1/4 cup (60 ml) olive oil
- 2 garlic cloves, crushed
- Salt and pepper
- Red onion, in pieces
- Zucchini, in pieces
Method
- Cut 1 1/2 lb (700 g) boneless leg of lamb into 1 1/4-inch (3 cm) cubes.
- Mix 3 tbsp of the rosemary vinegar with 1/4 cup (60 ml) olive oil, 2 crushed garlic cloves, salt and pepper, then toss the lamb in it and marinate for 1 hour in the fridge.
- Thread the lamb onto skewers, alternating with pieces of red onion and zucchini.
- Grill over high heat for 8 to 10 minutes, turning often, until the lamb reaches at least 145°F (63°C) inside.
The star of this recipe: Rosemary Wine Vinegar, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
