Home › The World's Kitchen › Brochettes of Lamb with Mushrooms

Brochettes of Lamb with Mushrooms

Cut one and a half pounds very lean lamb in one-inch squares and quarter-inch thick. Cut same number pieces of well-cleaned fresh mushrooms. Plunge mushrooms in boiling water five minutes, drain well. Then arrange lamb and mushrooms alternately on six skewers. Season with a teaspoon salt and half teaspoon pepper, lightly turn in oil, then in bread crumbs, arrange on a double broiler and broil six minutes on each side. Remove, dress on a dish, spread a maitre d'hotel butter over them and send to table.