Lamb chops and stuffed vines on skewers

 

For 4 skewers

• 8 lamb chops
• 8 vine leaves
• 8 feta sticks, 4 cm/2 in. long
• 30 ml sugar
• 1 lemon, cut into wedges

Marinade for lamb chops

• Zest and juice of 1 lemon
• 3 garlic cloves, minced
• 5 ml cracked black pepper
• 1 ml salt
• 30 ml fresh rosemary, chopped
• 80 ml olive oil

1. In a bowl, combine all the marinade ingredients, place the chops in the marinade and coat well; refrigerate for a minimum of 4 hours.
2. Bring a large pot of water to a boil; blanch the vine leaves for 5 minutes; drain and pat dry.
3. On a work surface, lay out a fig leaf point up.
4. Cut the stem, then place a stick of feta at the base of the leaf; fold the base of the sheet over the cheese, fold the two sides towards the center and roll as tightly as possible up to the tip of the sheet and repeat the operation for all the vine leaves.
5. Place the rolls in the dish with the chops and coat them with the marinade; let stand 2 hours.
6. Use two previously soaked wooden skewers per piece, and on each pair, alternate two chops and two grape leaves.
7. Pour the sugar into a small plate; Pass the lemon wedges in the sugar to cover the pulp.
8. Finish each skewer with a lemon wedge; grill over medium heat on the barbecue for 5 to 7 minutes on each side, depending on the desired doneness.
9. Serve.

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