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Show SPICY LAMB KEBOBS 2 lbs. boned leg of lamb 3 Tbsp. Dijon-style mustard 2 Tbsp. white wine vinegar 2 Tbsp. olive or vegetable oil 1 tsp. salt h tsp. pepper 'i tsp. each dried rosemary and sage leaves 2 cloves garlic, minced or pressed 1 each: large green and red pepper, deseeded lh cup melted butter or margarine Wheat or rice pilaf Cut meat into 1-inch cubes. Place in large bowl. Combine mustard, vinegar, oil, salt, pepper, rosemary, sage and garlic. Pour over meat, tossing toss-ing until chunks are coated. Cover and marinate 3 hours or overnight. (Do not use an aluminum bowl.) Alternate meat on skewers with 1-inch squares of green and red peppers. Broil 5 to 6 inches from heat for 10 to 15 minutes or until meat is done to your liking, brushing with melted butter but-ter during broiling. Serve immediately over wheat or rice pilaf. You may substitute cubed boneless turkey breast for the lamb, if desired and any other vegetables or fruit between the chunks of meat. |