Ingredients:
| 1 1/2 lbs | Boneless Leg of Lamb, cut in 1" pieces |
| 2 Large | Zucchini, cut in 1" chunks |
| 1/2 lb | Cremini Mushrooms |
| 3 Medium | Bell Peppers, in assorted colors, cut in 1" pieces |
| 8 |
Skewers - Metal or Wooden, soaked in water for 1 hour |
For the Marinade
| 1/2 cup | INFUSED Rosemary Olive Oil |
| 1/4 cup | Lemon Juice |
| 1/4 cup | INFUSED Neapolitan Herb Balsamic |
| 2 cloves | Garlic, minced |
| To Taste | Kosher Salt & Fresh-Ground Black Pepper |
Directions:
Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for 2-8 hours.
Prepare a grill. Assemble the kabobs with some lamb and assorted veggies on each skewer. Grill the kabobs over medium, indirect heat for 8-10 minutes for medium doneness, turning once while cooking.
Serves 6-8
Remove the lamb chops from pan, cover and set aside. Note: they will cook more when added back to the pan.
Whisk INFUSED Lavender Dark Balsamic and Lavender Infused Honey in pan. Cook for 1 minute until mixture begins to thicken. Add the lamb chops back into the pan and cook to desired doneness (120F - rare, 130F - medium, 145F - well done)
Remove and garnish with parsley.
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Perfect appetizer for a crowd. This recipe uses a combination of Infused Herbs de Provence olive oil and INFUSED Lavendar Dark Balsamic Vinegar. It is equally crowd pleasing with Tuscan Herb Olive Oil and Neapolitan Herb Dark Balsamic Vinegar - or try Spicy Calabrian Pesto Olive Oil for a little kick.
Recipe Credit: EatingWell.com, Photo Credit: Rachel Marek
1 lb Large mushrooms (12-14)
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Ingredients:
| 3/4 cup |
Water |
| 2 lbs | ripe peaches (about 6) |
| 1/2 med |
English Cucumber |
| 2 med |
jalapeno peppers |
| 1/2 med |
Red Onion |
| 1/4 cup | Fresh Basil |
| 1/4 cup | Lemon Juice, freshly squeezed |
| 2 TBSP | INFUSED Basil Olive Oil |
|
1/4 cup 1/4 cup 1 med To Taste |
INFUSED Peach White Balsamic Vinegar INFUSED Sherry Reserva Vinegar Avocado (for Garnish) Kosher Salt |
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