John Myers
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Provencal Lamb Skewers from Brittany with Rice 3.0
The perfect provencal lamb skewers from brittany with rice 3.0 recipe with a picture and simple step-by-step instructions.
Skewers:
- 500 g Lamb
- 2 tablespoon Herbs of Provence
- 1 tablespoon Chopped garlic
- Pepper from the grinder
- Salt
- 1 piece Big onion
- 1 piece Yellow / green / red pepper
Rice:
- 1 Cup Rice parboiled
- 0,25 Cup Rice black
- 0,5 Cup Whole grain bulgur wheat
- 3 tablespoon Extra virgin olive oil
- 100 g Soup greens fresh
- 2 piece Tomatoes
- 1 tablespoon Chilli threads
Herbal salt of Provence:
- 300 g Coarse salt
- 1 teaspoon Thyme
- 2 teaspoon Thyme flowers
- 1 teaspoon Marjoram
- 2 teaspoon Marjoram flowers
- 1 teaspoon Sage
- 2 teaspoon Oregano flowers
- 1 teaspoon Oregano
- 1 teaspoon Rosemary
- 2 teaspoon Lavender flowers
- 2 teaspoon Garlic Chips
- 0,5 liter Broth
Skewers
- The lamb is from Brittany, says my butcher of trust. The travel costs were included in the kg price. Meat should be from the fillet or back and is nice and tender. To cook it cheaper, buy a club from the Turkish.
- Cut the meat into thin slices, always across the grain. Otherwise the skewers will be tough despite the best quality. Mix the meat with the spices, fresh herbs, garlic and a tablespoon of olive oil (by kneading) and leave to marinate in the refrigerator for at least 3 hours, or better overnight.
- The skewers should be on the grill when the rice starts to cook, so they are ready when the rice is cooked. A grill basket is very practical for this because you can turn the skewers better. Seasoning could also be necessary here.
Rice 3.0
- Wash the 1.0 parboiled rice, 2.0 parboiled wheat (bulgur) and 3.0 black rice (wild rice) until the water is clear. Cut the soup greens (leek, celery, carrot, parsley root) and tomatoes into fine cubes. Heat the olive oil in a saucepan and sweat the vegetables then add the rest (rice) of the ingredients. Finally, fill the chilli threads with the broth. Select the type of broth based on taste or availability. Let it simmer, it takes 20 minutes. Liquid should be boiled away if it gets too dry. Add liquid. Taste again …..!
Herbs – Salt – Provencial
- After we have processed some of the fresh herbs into the lamb pickling, we dry the rest of the herbs together with the coarse salt on a tray at 40 ° in the oven. When the herbs are dry, we put everything into a salt mill and have a good seasoning for fish, meat, poultry and vegetables. Is of course very practical for garden owners with herb gardens. But a balcony is also an option. Good luck and good appetite .
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