Servings: 12
INGREDIENTS
3/4 Pound American Lamb leg meat, roasted, cut into 3/4-inch pieces
1/2 Pound Feta cheese, cut into 3/4-inch pieces
1 Small red onion, cut into 1/2-inch pieces
36 Grape tomatoes
36 Kalamata olives, pitted
36 Rosemary stems, 3 to 4 inches, picked clean to 1 inch
Lemon Vinaigrette (recipe follows)
4 cups Micro or mixed greens
2 cups Hummus
24 Toasted pita chips
DIRECTIONS
METHOD:
Thread lamb, cheese, onion, tomato and olive onto each rosemary stem. Arrange three skewers on plate. Serve with micro greens, hummus and pita chips. Drizzle with Lemon Vinaigrette.
Lemon Vinaigrette: In a blender or food processor, combine 2 ounces lemon juice, 1 sliced shallot, 1 tablespoon chopped parsley, 1 tablespoon oregano leaves and 2 teaspoons chopped garlic. Blend on high and slowly add 6 ounces of olive oil. Season with salt and pepper
Recipe and image provided by the American Lamb Board