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Source: The Working Family's Cookbook

Lamb Brochettes with Fennel
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
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1/3 cup Olive or vegetable oil
1/2 cup red wine vinegar
1 tablespoon finely grated orange rind
1 teaspoon dried thyme
1 teaspoon crushed fennel seeds
salt
freshly ground pepper
1 pound boneless leg or loin of lamb, cut into 1-inch cubes
1 large fennel bulb, white part only, cut into 1 1/4 inch pieces




Heat the oven to 425 degrees.

Combine 1/2 cup of the oil with the vinegar, orange rind, thyme and fennel seeds in a glass or china dish. Add salt and pepper to taste. Add the lamb, turning until it is well coated. Let the meat marinate at room temperature for 30 minutes, turning once.

Remove the lamb from the marinade and pat it dry. Brush the fennel pieces with the remaining oil and season with salt and pepper.

Thread 4 metal skewers with alternating pieces of lamb and fennel. Suspend the skewers over a baking pan so that the juices will drip into the dish and the heat from the oven can circulate around them. Cook 10 to 12 minutes for medium rare meat, turning once.





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