| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Meats, Microwave, Vegetables |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean boneless lamb |
| 2 |
tb |
White wine vinegar |
| 2 |
tb |
Water |
| 1 |
tb |
Dry sherry |
| 2 |
ts |
Chopped fresh parsley |
| 1 |
ts |
Sugar (or substitute) |
| 3/4 |
ts |
Dried whole rosemary — |
|
|
Crushed |
| 1/8 |
ts |
Garlic salt |
| 1/8 |
ts |
Pepper |
| 1 |
sm |
Green pepper — seeded |
| 6 |
md |
Fresh mushrooms |
| 4 |
|
Cherry tomatoes |
INSTRUCTIONS
Trim excess fat from lamb; cut into 1" cubes. Place lamb in a 9" square
baking dish. Combine next 8 ingredients; pour over lamb. Cover and
refrigerate 8 hours or overnight. Cut green pepper into eighths; place on a
microwave-safe plate. Cover and microwave at HIGH for 2 minutes. Drain
lamb, discarding marinade. Alternate lamb, green pepper, mushrooms, and
tomatoes on four 10" wooden skewers. Place skewers on a microwave-safe
roasting rack; cover with waxed paper. Microwave at MEDIUM (50% power) for
10 to 12 minutes or until desired degree of doneness, rearranging kabobs
after 5 minutes. Makes 2 servings. Nutritional information per serving:
calories - 216, protein - 26.1 g., fat - 6.8 g., carbohydrates - 10.8 g.,
cholesterol - 85 mg., sodium - 201 mg.
Recipe By :
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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