Upload

Loading icon Loading...

This video is unavailable.

Daniel Humm Prepares Lamb Skewers

Sign in to YouTube

Sign in with your Google Account (YouTube, Google+, Gmail, Orkut, Picasa, or Chrome) to like victorinoxswissarmy's video.

Sign in to YouTube

Sign in with your Google Account (YouTube, Google+, Gmail, Orkut, Picasa, or Chrome) to dislike victorinoxswissarmy's video.

Sign in to YouTube

Sign in with your Google Account (YouTube, Google+, Gmail, Orkut, Picasa, or Chrome) to add victorinoxswissarmy's video to your playlist.

Uploaded on May 24, 2010

World-renowned chef Daniel Humm has partnered with Victorinox cutlery (his professional cutlery of choice) to create a video tutorial on Lamb Skewer tips and tricks. Daniel is currently the Executive Chef at the prestigious, four-star Eleven Madison Park in New York City and was awarded 2010 Best Chef: New York City by the James Beard Foundation.

PROVENÇAL LAMB SKEWERS
Serves 4, 2 skewers per person,

INGREDIENTS:

Marinade:
6 cloves of minced Garlic
¼ Cup Thyme leaves
1 ½ Cups Extra Virgin Olive Oil
2 Tablespoons of Kosher Salt
1 Tablespoon of Fresh Ground Pepper

Lamb:
2 one pound Lamb Loins

Vegetables:
3 large diced medium Red Onions
16 Cherry Tomatoes
16 large Fresh Basil Leaves
16 pitted Picholine Olives
4 large diced Red Bell Peppers

To Finish:
1 Tablespoon Lemon Zest
2 Teaspoons picked Thyme leaves
2 Teaspoons chopped Parsley
Extra Virgin Olive Oil, as needed
Kosher Salt and Freshly Ground Pepper, as needed

DIRECTIONS:

Begin by making the marinade for the lamb and the vegetables by combining all of the ingredients together in a large metal bowl. Whisk well to combine.

Cut the lamb loins into 1 inch cubes. Place in bowl metal bowl with marinade. Add vegetables and mix gently to coat lamb and vegetables well with marinade. Cover with plastic wrap and marinate in fridge for 1 2 hours.

Using 10 metal skewers begin to build skewers as desired. It should approximately be 2 -3 pieces of lamb, 2 pieces of red onion, 2 cherry tomatoes, 2 basil leaves, 2 olives and 2 pieces of red bell pepper. Grill to desired temperature.

Combine lemon zest, thyme leaves and chopped parsley in small bowl. Sprinkle over grilled skewers. Drizzle with olive oil and season with salt and pepper as needed.

Loading icon Loading...

Loading icon Loading...

Loading icon Loading...

The interactive transcript could not be loaded.

Loading icon Loading...

Loading icon Loading...

Ratings have been disabled for this video.
Rating is available when the video has been rented.
This feature is not available right now. Please try again later.

Loading icon Loading...

Loading...
Working...
to add this to Watch Later

Add to