EnerSmart Magazine

Recipes - Entrees/Side Dishes

Marinated Lamb and Wild Mushroom Brochette Marinade

Marinated Lamb and Wild Mushroom Brochette Marinade Photo

Serves 4


  • 1/4 cup canola oil
  • 2 tablespoons cider vinegar
  • 1 clove garlic, chopped
  • 3 tablespoons fresh rosemary, chopped
  • 2 tablespoons white sugar


  1. Cracked black pepper to taste
  2. Salt to taste
  3. Combine ingredients in a bowl and whisk
  4. Set aside.


  • 1-1/2 pounds boneless lamb loin sliced into 3-inch long strips (about 16 pieces),
  • 2 to 3 large portobello mushrooms cut into 1/2-inch pieces, 1 medium-size sweet onion cut into 1/2-inch pieces,
  • 8 (6-inch) bamboo skewers (found at Oriental markets)


  1. Slice lamb into long strips.
  2. Cut mushrooms and onion into 1/2-inch pieces.
  3. Soak skewers in water for at least a half an hour.
  4. Thread lamb strip around skewer twisting until it is pierced on skewer a second time. Then thread onion piece and a mushroom piece on skewer. Repeat until there are three lamb strips, three mushrooms and three onions on each skewer.
  5. Pour marinade mixture over brochette and marinade for at least two to four hours.
  6. Preheat barbecue until hot (about 400 degrees).
  7. Drain excess marinade off brochette and place on well-oiled grill.
  8. Grill for about four minutes on each side or until lamb is medium rare. Grilling time varies depending on preference.
  9. Remove from heat and serve immediately.
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