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Our Chef's Recipes

Lamb Brochette in Yoghurt, Lime and Pepper Marinade
Serves 6

  • 1 kg (2 lb) trimmed boneless leg of lamb, cut into 5 cm (2 in.) pieces.
  • 3 courgettes, sliced into 2.5 cm (1 in.) pieces

For the marinade:

  • 1 cup plain yoghurt
  • 4 medium spring onions, finely chopped
  • ¼ cup fresh lime juice
  • 2 tabs finely grated lime zest
  • 2 tabs sunflower oil
  • 2 large cloves garlic finely chopped
  • 2 tsp freshly ground black pepper

In a non corrosive bowl, combine the ingredients for the marinade together.
Add the lamb and turn to coat. Cover tightly and refrigerate for at least 2 hours or overnight.

Thread the lamb onto six metal skewers, alternating the meat in places with pieces of courgette. Season with salt and grill on a medium heat until the lamb is medium rare, about 8 minutes, turning once. Set a kebab on each plate, and serve.