American Lamb leg meat, roasted, cut into 3/4-inch pieces
Feta cheese, cut into 3/4-inch pieces
Red onion, cut into 1/2-inch pieces
Grape tomatoes
Kalamata olives, pitted
Rosemary stems, 3 to 4 inches, picked clean to 1 inch
Lemon Vinaigrette (recipe follows)
Micro or mixed greens
Hummus
Toasted pita chips
Method
Thread lamb, cheese, onion, tomato and olive onto each rosemary stem. Arrange three skewers on plate. Serve with micro greens, hummus and pita chips. Drizzle with Lemon Vinaigrette.
Lemon Vinaigrette:
In a blender or food processor, combine 2 ounces lemon juice, 1 sliced shallot, 1 tablespoon chopped parsley, 1 tablespoon oregano leaves and 2 teaspoons chopped garlic. Blend on high and slowly add 6 ounces of olive oil. Season with salt and pepper