Brochettes d’agneau au romarin

lamb kebabs1Hot summer evenings are the perfect time for outdoor grilling. But what if you don’t have access to a barbecue? Marooned in Paris for most of the summer, I decided to investigate. The solution: lamb kebabs on wooden skewers, marinated in balsamic vinegar, olive oil and rosemary, with a hint of garlic, and grilled in a skillet on the stove top. Presto. It’s an indoor ‘barbecue’.

Brochettes d’agneau au romarin / Lamb kebabs with rosemary

Of course, if you do have access to a barbecue, you can (indeed, you must!) use it to grill the meat, which takes on extra flavor when cooked over the embers. A trick: dip the wooden skewers in water before threading on the lamb, to help prevent them from burning as the meat cooks. These small brochettes (kebabs) add a festive touch to a meal, and they’re fun to prepare — you can get the whole family involved. A perfect summer meal, accompanied by a salad or creative veggies and a bottle of red or rosé.

Mallorca1Now some news from Mallorca. It looks like the Everyday French Chef cooking workshop I mentioned a while back will be going ahead. The dates are April 23-30; the place is The Sea Club, a charming boutique hotel in Cala Ratjada; and the package includes five cooking lessons, breakfast every day, five dinners with wine and the chance to discover a lovely corner of Spain.

From Monday to Friday we will cook from 4-6 p.m., followed by cocktail hour and dinner. Your days will be free to explore the island, go to the beach, take a boat ride, visit picturesque villages, ride a bike, whatever. The price, which of course also includes seven nights at the hotel, is 1800 euros per participant (about $2000 at current exchange rates), with a small additional charge if a participant would like to bring along a partner.

If you are interested in joining this workshop, please send me a quick note via the Contact page on this site. I will be posting a full description of the package within the next 10 days. Places are limited and a few people have already expressed interest, so please don’t delay.

I am very excited about the workshop. This past spring I stayed at The Sea Club with my daughter for a few days and we fell in love with the place. Watch this space…

And happy cooking!


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2 Responses to Brochettes d’agneau au romarin

  1. Ellen A. says:

    These look heavenly!

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