Lamb and mushroom en brochette are cubes of lamb shoulder, mushrooms and bacon alternated on a skewer. They are cooked by the broiling method and served with rice.

Preparation:

Cut the boneless lamb shoulder into 1 inch cubes with a French knife.

Slice the bacon slightly thick on a slicing machine and cut into 1 inch pieces with a French knife.

Pick stems from the mushroom caps.

Place the salad oil in a bake pan.

Procedure:

Place on the skewer, alternately, 4 cubes of lamb, 3 mushroom caps and pieces of bacon.

Place the brochettes in salad oil and season with salt and pepper

Keep broiler flame slightly low while broiling. Place on the broiler and broil slowly for about 15 minutes [turning occasionally to prevent burning, until the cubes of meat are done, turning occasionally with a kitchen fork.

Dish up at once with mint jelly and garnish with watercress and a twisted slice of orange.

G. Haines (Second Edition) ISBN0-8269-4422-1

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