Grilled Marinated Lamb Brochettes

• 1 1/2 pounds boneless lean loin or leg of lamb
• 16 pearl white onions
• 3 tablespoons red wine vinegar
• 1/2 cup dry white wine
• 2 garlic cloves, crushed
• 2 teaspoons grated lemon rind
• 2 teaspoons ground cumin
• 1 tablespoon chopped fresh rosemary or 1 tablespoon dried
• 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
• 2 teaspoons honey
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 1 bunch watercress for garnishing

1. Cut the lamb into 16 1 1/2-inch cubes.
2. Peel the onions, then steam or parboil them until nearly cooked but firm.
3. Drain.
4. Combine onions, vinegar, white wine, garlic, grated lemon, cumin, rosemary, thyme, honey, salt and pepper to taste.
5. Blend well, then add the lamb and marinate for 30 minutes or longer.
6. Meanwhile, preheat oven broiler or grill to high.
7. Drain the meat, reserving the marinade.
8. Thread onto 4 skewers, alternating between the lamb cubes and onions on each skewer.
9. Brush the skewers with the oil and the reserved marinade.
10. Broil under high heat 3 minutes on each side for rare, brushing often with the marinade.
11. Cook longer if desired.
12. Serve immediately.
13. Garnish with the watercress.

lean loin, pearl, red wine vinegar, white wine, garlic, lemon rind, ground cumin, rosemary, thyme, honey, salt, olive oil, garnishing

Taken from cooking.nytimes.com/recipes/12105 (may not work)