Brochette of Lamb with Tapenade

Ingredients

• 6 large garlic cloves crushed unpeeled
• 2.5 pounds leg of lamb boneless cut into 1 1/2-inch cubes
• 0.3 cup olive oil extra-virgin
• 1 teaspoon cracked pepper black
• 2  rosemary sprigs crushed
• 1 teaspoon sea salt 
• 6  thyme sprigs crushed
• 8 servings tapenade 
• 12 inch wooden skewers 
• 8 servings tapenade 
• 12 inch wooden skewers 

Equipment

• grill
• skewers

Directions

1. Combine first 5 ingredients in a zip-top freezer bag; add lamb. Seal and chill at least 8 hours.
2. Soak skewers in water to cover 30 minutes.
3. Brush herbs and garlic off lamb, and discard marinade. Thread lamb onto skewers, and sprinkle with salt.
4. Grill over medium heat (300 to 35
5. for 4 to 5 minutes on each side or until desired degree of doneness.
6. Let stand 5 minutes.
7. Serve with Tapenade.