| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Olive oil |
| 2 |
ts |
Red wine vinegar |
| 1 |
lg |
Garlic clove; minced |
| 3/4 |
ts |
Ground cumin |
| 3/4 |
ts |
Ground coriander |
| 1/2 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Salt |
| 1 1/3 |
lb |
Lamb shoulder arm; (round-bone) chops, trimmed, boned, cut into 1-inch pieces (up to 1-1/2) |
| 4 |
|
Bamboo skewers; soaked in water 10 minutes |
|
2 |
Servings; Can Be Doubled |
INSTRUCTIONS
Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7
ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let
stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between
each piece.
Grill or broil lamb until crusty brown outside but still pink inside,
turning occasionally, about 8 minutes. Arrange skewers on plates and serve.
Bon Appétit May 1995
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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