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Lamb skewers marinated with cumin and rosemary, confits vegetables, mint yogurt

TAPAS, Salted

A sweet meting pot, the french riviera with a little note of greek island.

Ingredients

Recipe for 4 persons

For the lamb skewers

600 Gr

Lamb shoulder

30 Ml

Cumin powder

2 Clove(s)

Garlic

1 Sprig(s)

Rosemary

60 Ml

Olive oil

For the vegetables

1 Unit(s)

Red onion

1 Unit(s)

Eggplant

1 Unit(s)

Zucchini

2 Clove(s)

Garlic

3 Sprig(s)

Thyme

1 Unit(s)

Yellow pepper

For the yogourt

200 Ml

Greek yogurt

1 Bunch(es)

Mint

1 Unit(s)

Lemon

5 Ml

Tabasco

Preparation time: 60 min

Preheat your Four at 425 °F

For the preparations

Chop the garlic, the Rosemary, the mint, the tyme and squeeze the lemon juice. Cut the vegetables in small cubes.
For the lamb skewers

Put the lamb cubes in a bowl with half of the garlic, the olive oïl, the cumin and the Rosemary. Let it seat for 15 minutes. Stick the lamb on skewers, sire it in a hot pan with vegetable oïl until coloration. Reserve it on a baking tray.
For the vegetables

In a pan with a good amout of oliv oïl, sweat the onion, the garlic, the tyme and the pepper about 3 to 4 minutes. Add the zucchini and the eggplant, continue to cook until the vegetables get soft. Fix the seasoning, salt and pepper.
For the yogourt

In a bowl, mix the yogourt, the mint, the lemon juice and the Tabasco, fix the seasoning.
For the platting

Put the lamb in the oven for 4 minutes, plate the vegetables with a cookies cutter in the middle of the plate. Top it with the skewers and finish with the yogourt all around.