Lamb and melon skewers with olive oil from Haute-Provence PDO
Ingredients
For
4
personnes
- 400 g lamb shoulder
- 1 melon
- 6 sprigs of mint
- 2 tablespoons of olive oil from Haute-Provence PDO
- The juice of 2 lemons
- 1 teaspoon of honey
- Nutmeg
- Espelette chilli
- Cumin
- Salt, pepper
Tip
These skewers, with their unique combination of flavours – lamb marinated in olive oil and melon – are perfect for your summer meals. The full-flavoured olive oil from PDO Haute-Provence will tenderise the lamb, thanks to the marinade, as well as notes of raw artichoke, banana, freshly cut grass, apple and fresh almond (you could also use PDO olive oil from Aix-en-Provence, Vallée des Baux-de-Provence, Nîmes, Haute-Provence or Corse-Oliu di Corsica olive oil).
Instructions
- For this recipe, start by chopping the mint leaves (set a few aside for serving). Prepare the marinade by mixing together the lemon juice, PDO Haute-Provence olive oil, half a teaspoon of honey and the spices. Season with salt and pepper, then stir in the chopped mint.
- Cut the lamb into cubes (approximately 3 cm x 3 cm). In an airtight container, mix the lamb and the marinade together. Leave to marinate in the fridge for 30 minutes to 1 hour.
- Cut the melon in half, scoop out the seeds and use a melon baller to make balls (alternatively, cut into 3 cm x 3 cm cubes, like the meat).
- Transfer the lamb cubes to a plate. Add half a teaspoon of honey to the marinade. Add the melon balls to the marinade and stir gently to coat them.
- Assemble the skewers, alternating between the lamb cubes and the melon balls. Using a pastry brush, brush the skewers with the remaining marinade.
- Cook the skewers on the barbecue or in a frying pan. Serve with the remaining mint leaves.
Tip
These skewers, with their unique combination of flavours – lamb marinated in olive oil and melon – are perfect for your summer meals. The full-flavoured olive oil from PDO Haute-Provence will tenderise the lamb, thanks to the marinade, as well as notes of raw artichoke, banana, freshly cut grass, apple and fresh almond (you could also use PDO olive oil from Aix-en-Provence, Vallée des Baux-de-Provence, Nîmes, Haute-Provence or Corse-Oliu di Corsica olive oil).
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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