Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Boneless leg of lamb, 1 tb Chopped fresh tarragon
- cut into large cubes 1 tb Chopped fresh parsley
2 Onions; cut into squares Salt, pepper
1 tb Chopped fresh rosemary

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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