| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gourmet/bon, January 199 |
1 |
Servings |
INGREDIENTS
|
|
A 3/4 pound piece of |
|
|
boneless lamb trimmed |
|
|
shoulder |
| 2 |
T |
Fresh lemon juice |
| 1/4 |
t |
Dried thyme, crumbled |
| 1/4 |
t |
Crumbled dried rosemary |
| 1/4 |
t |
Dried oregano, crumbled |
| 1/4 |
t |
Pepper |
| 1/4 |
t |
Salt |
| 1/4 |
c |
Olive oil |
|
|
Eight 8-inch wooden skewers |
|
|
soaked in water for |
|
|
15 minutes |
| 2 |
T |
Plain yogurt |
INSTRUCTIONS
Cut the lamb shoulder across the grain in thin slices with a sharp
knife, flatten the slices between sheets of plastic wrap until they
are 1/8 inch thick, and cut them into 1-inch-wide strips. In a
saucepan whisk together the lemon juice, the thyme, the rosemary, the
oregano, the pepper, and the salt, add the oil in a stream, whisking,
and whisk the marinate until it is emulsified. Add the lamb strips,
stir the mixture to coat the strips well with the marinade, and thread
them onto the skewers, reserving the remaining marinade. Arrange the
kebabs on the rack of a broiling pan, broil them under a preheated
broiler about 3 inches from the heat, turning them once, for 6
minutes, and transfer them to a plate. Transfer 2 tablespoons of the
juice from the broiler pan to the reserved marinade and bring the
mixture to a boil. Remove the pan from the heat, whisk in the yogurt
and salt and pepper to taste, and spoon the sauce over the kebabs.
Serves 2. Gourmet January 1990 Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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