cw (08/14/82)
Brochettes d'agneau a l'estragon -- Lamb Brochettes with Tarragon
Ingredients
1/2 leg of lamb -- perhaps 31/2 to 4 pounds
1 cup dry red wine
1 Tbl dried tarragon
2 Tbl red wine vinegar
2 Tbl olive oil
2 tsp finely minced garlic
12-16 mushroom caps
salt and pepper to taste
melted butter
fresh lemon juice
Method
Bone the lamb removing all fat and skin; about 21/4 pounds
of meat should remain. Cut into 11/2 inch cubes. Put meat
into a bowl with the wine, tarragon, vinegar, oil, garlic,
and salt and pepper to taste. Mix thoroughly, let marinate
about 4 hours, and drain the meat.
Arrange the lamb on 6 to 8 skewers, putting a mushroom cap
at each end of each skewer. Broil, turning often, until
meat is done -- about 10 minutes. Serve with melted butter
and a squeeze of lemon juice dribbled over each skewer.