La Cote Basque's Brochette d'Agneau

Ingredients

• 1 cup Planters Oil
• 1 green pepper, cut in 1-inch pieces
• 1 large onion, cut in 1-inch pieces
• 8 mushroom caps
• ½ tsp thyme leaves
• ½ tsp coriander, crushed
• 10 peppercorns, crushed
• 8 bay leaves
• 1½ lb loin or leg of lamb, cut in 1-inch cubes
• salt

Method

1. Saute the pepper, onion and mushroom caps in the oil until the mushrooms are lightly browned. Remove from heat. Stir in the spices (thyme, coriander, peppercorns, bay leaves). Cool.
2. Sprinkle the lamb with salt. Marinate in the vegetable mixture at least 12 hours; stir occasionally.
3. Beginning and ending with a mushroom cap, skewer the lamb, pepper, onion and bay leaves onto 4 metal skewers. Reserve the marinade.
4. Broil about 3 inches from heat about 10 minutes or to desired doneness. Turn and baste often with the marinade. Serve with Confetti Rice and Mushroom Sauce.
5. Confetti Rice: Cook 1 cup rice according to package directions, adding 1/4 cup diced green pepper, 1/2 cup thawed frozen peas, and 2 tablespoons diced pimiento for the last 5 minutes of cooking.
6. Mushroom Sauce: Saute 1/4 pound thinly sliced mushrooms in 2 tablespoons Planters Oil until lightly browned. Blend together 1 cup beef bouillon and 1 tablespoon cornstarch; add to the mushrooms. Bring the mixture to a boil. Stir in 2 tablespoons diced pimiento. Serve hot over the brochette.

Notes

From La Cote Basque, East 55th Street, New York, N.Y. Makes 4 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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