2 lb Boneless leg of lamb,
– cut into large cubes 2 Onions; cut into squares
1 tb Chopped fresh rosemary
1 tb Chopped fresh tarragon
1 tb Chopped fresh parsley
Salt, pepper Thread lamb cubes onto metal skewers alternately with onion squares. Place brochettes in wide, shallow pan and sprinkle all over with rosemary, tarragon and parsley and season to taste with salt and pepper. Grill over hot coals, until done as desired, turning often to brown evenly. Created by: Club Culinaire Francais de Californie, Los Angeles (C) 1992 The Los Angeles Times