Rosemary Lamb Brochettes with Apricot Creme Fraiche

1 pound lamb loin, cut into 1-inch cubes
2 tablespoons olive oil
8 sticks of rosemary
1/2 cup creme fraiche
1/4 cup apricot preserves
Salt and pepper


Preheat a grill pan on high heat.

Prepare the rosemary skewers by stripping off about 1/2 to 3/4 of the leaves off of each twig, so that you have an exposed “skewer” with a beautiful head of rosemary leaves. Chop up the stripped off rosemary leaves to flavor the lamb.

Toss the lamb with the olive oil, some of the chopped rosemary, salt, and pepper. Skewer onto the rosemary sticks.

Sear on all four sides, until just golden and crusted?1 to 2 minutes per side.

Meanwhile, make the sauce by whisking together the creme fraiche and preserves.

Serve the skewers hot off the grill with the sauce.