Missouri Sheep Producers, Inc.


Lamb & Portobello Mushroom Brochettes on Rosemary Skewers


Yield: 24 Brochettes



24 pieces diced lamb leg meat (all fat and sinew removed; about 1 ½ lbs)

24 pieces portabella mushrooms: dice into ¾” x ¾” cubes (grills removed)

24 cherry tomatoes

24 rosemary skewers: 4” with 1” of rosemary left on tips

1 ½ cup extra virgin olive oil

½ cup balsamic vinaigrette

1 ½ tbsp minced shallot

1 tbsp chopped basil

1 tsp sugar

1 tsp fresh ground pepper

kosher salt for seasoning



  1. Skewer the lamb and mushroom onto the rosemary; reserve the tomato.
  2. Mix the olive oil, vinegar and spices to make vinaigrette.
  3. Brush the brochettes, seasoned with salt, and grill over hot coals until rare.
  4. Remove from the grill and skewer on the tomatoes.
  5. Return to the grill and cover.  Cook to medium and serve.