Lamb skewers with mustard sauce

Name: Lamb skewers with mustard sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 twigs rosemary, each about 6 cm long; 3 Saddle of lamb fillets (lamb salmon; approx. 125 g each); 2 Garlic cloves; 1 TABLESPOON light balsamic vinegar; 10 TABLESPOONS + 1 teaspoon of oil (total approx. 105 ml); 7-10 Tbsp Pepper; 1 bunch of parsley; 1 TABLESPOON Dijon mustard; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

12 twigs rosemary, each about 6 cm long
3 Saddle of lamb fillets (lamb salmon; approx. 125 g each)
2 Garlic cloves
1 TABLESPOON light balsamic vinegar
10 TABLESPOONS + 1 teaspoon of oil (total approx. 105 ml)
7-10 Tbsp Pepper
1 bunch of parsley
1 TABLESPOON Dijon mustard
3 TABLESPOONS Lemon juice
7-10 Tbsp Salt

Directions

1
Wash the rosemary and shake dry. Remove the needles from the rosemary twigs, leaving a few needles at the top of each. Cut the "bare" end with a knife to a sharp point. Wash the meat, dab dry, cut into 12 pieces and stick them on the rosemary twigs. If necessary, prick the meat first with a sharp little knife
2
Peel garlic, chop finely, mix with vinegar and 2 tablespoons of oil, season with pepper. Spread the meat with it. Cover and chill for about 30 minutes. Wash parsley, shake dry. Pluck the leaves from the stems, except for a little bit for garnishing, and chop very finely. Mix mustard, parsley and lemon juice. Beat 8 tablespoons of oil with the whisk of the hand mixer to a thick sauce, season with salt and pepper.
3
Brush a grill pan with 1 teaspoon of oil and heat it up. Fry the meat in it from 2 sides for 3-4 minutes on each side, remove, season with salt, serve with sauce and garnish with parsley. Bread tastes good with it
4
Waiting time approx. 15 minutes