Lamb skewers with wild blueberry and zucchini salsaSee all
- 4 lamb fillets, 50 g each
- 2 teaspoons olive oil
- Salt and pepper
- Small wet wooden skewers
- 100g zucchini
- 1 teaspoon olive oil
- 2 teaspoons brown sugar
- 150 g frozen or fresh wild blueberries
- Salt and cayenne pepper
- Wash and dice the zucchini. Heat the oil and cook the zucchini for 1 minute. Add the sugar and stir in the blueberries. Season to taste with salt and cayenne pepper. Let cool.
- Cut the lamb fillet into 3 cm square cubes. Brush with olive oil. Season to taste with salt and pepper. Make the skewers and sauté for 2 to 3 minutes. Serve the lamb skewers with the salsa.
A recipe from Syndicat des producteurs de bleuets du Québec.