GRILL

Lamb Kabobs * Prep Time: 15 minutes
Marinating Time: 4-8 hrs.
Cooking Time: 10-15 min.
Serves 4
12 oz. boneless American lamb, leg or shoulder

1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. water
I clove garlic, minced
I tsp. dried oregano leaves
1/4 tsp. ground pepper
1 small yellow squash or zucchini, cut into 1/4 inch slices
1 red bell pepper, cut into squares

In medium non-metal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper.
Cut lamb into 1" pieces and toss with oil mixture. Cover and refrigerate 4-8 hours, stirring occasionally.
Thread lamb, squash and bell pepper onto 4 skewers.
Grill kabobs 4-5" from heat, 5 minutes per side or to desired doneness.*
*If desired, broil chops 4 inches from heat using the same timing.

Calories 179 Total fat 11 g Cholesterol 50 mg Sodium 39 mg

Herb Butterflied Leg of Lamb * Preparation time: 10 minutes
Marinating time: 6 to 24 hours
Cooking time: 40 to 50 minutes
One 6- to 8-pound leg of American lamb, boned and butterflied*
1/3 cup olive oil
1/3 cup lemon juice
14 cup dry sherry (optional)
1/4 cup water
2 Tbsp. finely chopped shallot or green onion
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh rosemary

Trim fat from leg of lamb. For marinade, in a small bowl combine oil, lemon juice, sherry, water, shallot or green onion, oregano, and rosemary. Place lamb in a large shallow baking dish; pour marinade over lamb. Cover and marinate in the refrigerator for 8 hours or overnight, turning occasionally. Drain lamb, reserving marinade.
Place lamb on the grill rack directly over moderate coals. Grill 4 inches from coals for 40 to 50 minutes or to desired doneness, turning every 15 minutes and brushing with marinade. (Or, broil 4 to 5 inches from heat for 50 to 65 minutes, turning every 15 minutes and brushing with marinade.) Makes 24 servings.
*Have butcher bone leg of lamb, then slit leg lengthwise and spread flat.

Nutrition facts per serving: 272 calories 15 g total fat 101 mg cholesterol 77 mg sodium

Balsamic Spiced Lamb Kabobs * Preparation time: 15 minutes
Marinating time: 6 to 8 hours
Cooking time: 15 to 20 min.
1 pound boneless American lamb (leg or shoulder), cut into 1 1/4-inch cubes
3 Tbsp. balsamic vinegar or red wine vinegar
2 Tbsp. olive oil
2 Tbsp. water
2 cloves garlic, minced
1 tsp. dried rosemary leaves
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
1/4 tsp. ground red pepper
1/4 tsp. ground coriander
1/2 firm cantaloupe, peeled and cut into 1- to 2-inch pieces
16 green onions, cut into 2- to 3-inch pieces

Place lamb in a heavy-duty plastic bag set in a shallow dish. For marinade, in a medium bowl combine vinegar, oil, water, garlic, rosemary, salt cumin, pepper, red pepper, and coriander. Pour marinade over lamb in bag. Seal bag; turn to coat. Marinate in the refrigerator for 6 to 8 hours, stirring occasionally. Drain lamb, reserving marinade.
Thread lamb, cantaloupe, and green onions on four 14-inch skewers. Brush with marinade. Place on the grill rack directly over moderate coals. Grill 4 inches from coals for 15 to 20 minutes or to desired doneness, turning once and brushing with marinade. (Or broil 3 to 4 inches from heat for 10 to 15 minutes, turning once and brushing with marinade.) Makes 4 servings.

Nutrition facts per serving: 264 calories 14 g total fat 76 mg cholesterol 337 mg sodium

Grilled Lamb Steaks with Choice of Basting Sauces *

2 American lamb center leg steaks, cut 1-inch thick

In a small bowl, combine the basting sauce ingredients. Trim fat from steaks. Place lamb on the grill rack directly over moderate coals. Grill 4 inches from coals for 15 to 20 minutes or to desired doneness, turning once and brushing occasionally with desired basting sauce. (Or, broil 3 to 4 inches from heat 15 to 20 minutes, turning once and brushing occasionally with desired basting sauce.) Makes 4 servings.

Mint Raspberry: Combine 2 Tbsp. olive oil, 2 Tbsp. raspberry vinegar, 1 tsp. chopped fresh mint, and 1 clove garlic, minced.

Teriyaki: Combine 1/4 cup lemon juice, 1/4 cup soy sauce, 1/4 cup honey, 1 tsp. grated gingerroot or 1/2 tsp. ground ginger, and 1 clove garlic, minced.

Curry: Combine 1/4 cup plain yogurt, 1 tsp. curry powder, and 1 clove garlic, minced.

Lemon Pepper: Combine 2 Tbsp. olive oil, 1 Tbsp. red wine vinegar, 1 Tbsp. finely chopped onion, and 1 1/2 tsp. lemon pepper.

Nutrition facts per serving: 203 calories 8 g total fat 95 mg cholesterol 72 mg sodium

Grilled Lamb Chops with Fresh Nectarine Sauce *

8 American lamb loin chops, cut 1-inch thick

3 ripe nectarines, pitted and sliced
1/2 cup dry white wine or white grape juice
2 to 3 tsp. sugar
2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves
1 Tbsp. water
2 tsp. cornstarch

Combine nectarines and next 3 ingredients in a saucepan. Bring to boiling: reduce heat. Cover and simmer for 3 minutes. Mix water and cornstarch; stir into nectarine mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over grilled chops.
Makes 4 servings.

Nutrition facts per serving: 264 calories 9 g total fat 87 mg cholesterol 78 mg sodium

*from ASI

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