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Brochettes Of Lamb

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      Title: BROCHETTES OF LAMB
 Categories: Meats, Lamb, Main dish, French
      Yield: 6 Servings
 
      2 lb Boneless leg of lamb,
           - cut into large cubes
      2    Onions; cut into squares
      1 tb Chopped fresh rosemary
      1 tb Chopped fresh tarragon
      1 tb Chopped fresh parsley
           Salt, pepper
 
  Thread lamb cubes onto metal skewers alternately with onion squares.
  Place brochettes in wide, shallow pan and sprinkle all over with
  rosemary, tarragon and parsley and season to taste with salt and
  pepper. Grill over hot coals, until done as desired, turning often to
  brown evenly.
  
  Created by: Club Culinaire Francais de Californie, Los Angeles
  
  (C) 1992 The Los Angeles Times
 
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