Low-Carb Dinner
Lamb Skewers with Endive
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 cups lamb loin (prepared and trimmed), cut into 1 cm thick slices
- 8 sprigs rosemary
- 2 Tbsps olive oil
- 2 Red onions (cut into strips)
- 2 garlic cloves (sliced)
- ½ cup black Olives (stones removed and roughly chopped)
- 3 Tbsps balsamic vinegar
- For the endive vegetables
- 4 Endive (halved, stalk removed)
- 1 Tbsp olive oil
- 1 tsp brown sugar
- ⅔ cup vegetable stock
- To garnish
- Herb flower
Preparation steps
1.
Skewer the meat onto the rosemary sprigs using two sprigs per portion.
2.
Brush 1 tbsp olive oil over the kebabs from all sides. Season with salt and ground black pepper and grill for 20 minutes, turning as needed.
3.
Heat 1tbsp olive oil in a skillet and fry the onion and the garlic for a few minutes, to soften. Add the olives.
4.
Pour on the balsamic vinegar and 2 tbsp water and remove from the heat.
5.
Heat 1 tbsp olive oil in a large skillet, add the endive and sprinkle over with the sugar. Season with salt and ground black pepper and pour on the stock.
6.
Cook for about 10 minutes, turning occasionally, until the liquid has almost completely evaporated.
7.
Arrange the lamb kebabs with the olive broth and the endive vegetables onto plates and serve garnished with oregano flowers.
