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Lamb & Parsnip Brochettes

Brochettes agneau et panais


1 lb parsnips, peeled and cut into 3 cm cubes

1 lb. lamb, cut into 3 cm cubes

4 tablespoons of butter

2 tablespoons cider vinegar

2 tablespoons honey

½ teaspoon meat pie spices

Canola oil

Salt and pepper

In a pot of boiling water, blanch the parsnip cubes for about 3 minutes. They should remain slightly crunchy. Remove from water and let cool on a plate.

Pat the meat dry with paper towels and season with salt and pepper. Preheat a skillet and when hot, add a little canola oil. Sear the meat to obtain golden brown cubes. Do not overcook. Remove from heat and let the meat rest.

In the same pan, add more canola oil and brown the previously blanched parsnip cubes. Remove from heat.

Assemble the brochettes with the lamb and parsnip cubes. This step can be done in advance, even the day before.

To eat, heat the brochettes on a baking sheet in a preheated oven at 375° F for about 7 minutes. Meanwhile, melt the butter in a small saucepan. Add the cider vinegar and honey. Let cook for a few seconds: the mixture will look like a caramel. Remove from the heat and add the meat pie spices.

When the brochettes are well heated, cover with the sauce.

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