Marinated mozzarella and cherry tomatoes in herb stock
easy
50 mins
50 mins
Ingredients
- 2 packs (à 125 g) small mozzarella balls
- 250 g cherry tomatoes
- 1 Pot of basil
- 1 collar Thyme
- 1 Rosemary stalk
- 3 Garlic cloves
- 1 TABLESPOON Peppercorns
- 1/2 l Olive oil (8 tablespoons ber.)
- 500 g Leg of lamb from the leg
- 2 small onions
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Baguette bread
- 4 TABLESPOONS Lime juice
Directions
- 1
Rinse the mozzarella and dab dry. Clean, wash and dab the tomatoes. Wash the herbs. Dab off fine stems or leaves. Peel and finely chop 1 garlic clove and fill it into a carefully cleaned glass jar with the prepared ingredients.
- 2
Season with peppercorns and fill up with oil so that everything is covered. Leave to stand for about 1 day. Wash the meat and cut into cubes. Peel and halve onions. Put them alternately on skewers. Heat 3 tablespoons of the available herb oil in a pan. Add another chopped clove of garlic and fry skewers in it all around for about 15 minutes. Season with salt and pepper. Halve the baguette lengthwise and cut it into small diagonal pieces. Peel and chop the rest of the garlic and fry it in 3 more tablespoons of herb oil.
- 3
Add another chopped clove of garlic and fry skewers in it all around for about 15 minutes. Season with salt and pepper. Halve the baguette lengthwise and cut it into small diagonal pieces. Peel and chop the rest of the garlic and fry it in 3 more tablespoons of herb oil. Fry the baguette pieces with the cut side briefly. Arrange skewers and baguette. Marinated ingredients sprinkled with lime juice are served as a side dish
Nutrition Facts
760 kcal
30 g
53 g
40 g
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