| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
5 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless lean leg of lamb, cut 1 inch thick |
| 1/3 |
c |
Water |
| 3 |
tb |
Lemon juice |
| 2 |
tb |
Snipped fresh mint -or- |
| 2 |
ts |
Dried mint, crushed |
| 1 |
tb |
Dijon-style mustard |
| 1 |
tb |
Cooking oil |
| 1 |
|
Clove garlic, minced |
| 2 |
sm |
Zucchini, cut into 1/2-inch thick slices |
| 1 |
c |
Pearl onions or frozen small whole onions, thawed |
| 5 |
|
Cherry tomatoes |
INSTRUCTIONS
Preparation Time: 25 minutes Marinating Time: 2 hours Cooking Time: 6
minutes
1. Partially freeze lamb. Cut into 1/4-inch-thick strips about 3 inches
long and 2 inch wide. Place in a plastic bag set in a deep bowl.
2. For marinade, stir together water, lemone juice, mint, mustard, oil, and
garlic. Pour over lamb. Close bag. Marinate in the refridgerator for 2
hours or overnight, turning occsionally. Drain lamb, reserving marinade.
3. Meanwhile, in a small saucepan cook the zucchini, covered, in a small
amount of boiling water for 2 minutes. Drain.
4. On five 12-to 15-inch skewers, alternately thread lamb accordion-style
with onions and zucchini.
5. Place skewers on the unheated rack of a broiler pan; brush with
marinade. Broil 3 inches from the heat for 6 to 8 minutes or to desired
doneness, turning occasionally and brushing with marinade.
6. Add a cherry tomato to the end of each skewer during the last 1 minutes
of broiling.
Calories: 125, Protein: 16g, Carbohydrate: 4 g, Fat: 5g, Sodium: 62mg,
Cholesterol: 53mg, Postassium: 353mg
Posted to Digest eat-lf.v096.n144
From: lrausc19@email8.starnetinc.com
Date: Fri, 6 Sep 1996 09:23:31 -0500
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