Brochette of Lamb a la Dumas

Ingredients

• a raw leg of lamb weighing about three pounds
• two very finely chopped shallots
• one teaspoonful of chopped chives
• one teaspoonful of parsley
• a crushed clove of garlic
• the juice of half a lemon
• a tablespoonful of salt
• a teaspoonful of pepper
• half a teaspoonful of nutmeg
• pieces of salt pork
• dip them in breadcrumbs

Method

1. 1

   Remove the bone and skin from the leg of lamb, cut into six square pieces, and marinate with shallots, chives, parsley, garlic, lemon juice, salt, pepper, and nutmeg for two hours.

2. 2

   Skewer the pieces with salt pork, dip in breadcrumbs, and broil for four minutes on each side.

3. 3

   Serve with hot Colbert sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 191. The excerpt below is the record exactly as published.

Brochette of Lamb a la Dumas. — Take a raw leg of lamb weigh- ing about three pounds; remove the bone and pare off the skin. Then cut into six square pieces of equal size. Put them in a vessel with two very finely chopped shallots, one teaspoonful of chopped chives, one teaspoon- ful of parsley, and a crushed clove of garlic. Add the juice of half a lemon, a tablespoonful of salt, a teaspoonful of pepper, and half a tea- spoonful of nutmeg. Let them steep for about two hours, stirring at times; then take the pieces out, run a skewer through the centre of the six pieces, interlarding them with pieces of salt pork; dip them in bread- crumb

Cook this with the app: pantry check, scaling, and the assistant.