Lamb and Rosemary Spiedini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Orzo (a rice-shaped pasta also known as riso) can be mixed with diced summer squash, olives and red bell pepper to make a colorful bed for the lamb skewers. Toss some shredded romaine and red cabbage with an oil and vinegar dressing to serve alongside, and end the Mediterranean-style meal with honey cake from the bakery. Ingredients:
5 tablespoons fresh lemon juice |
1/4 cup olive oil |
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried |
2 teaspoons grated lemon peel |
10 ounces boneless sirloin lamb chops, cut into 1-inch pieces |
1 red onion, peeled, cut onto 1-inch pieces |
1/2 green bell pepper, cut into 1-inch pieces |
1/2 yellow bell pepper, cut into 1-inch pieces |
Directions:
1. Prepare barbecue (medium-high heat).
2. Whisk lemon juice, olive oil, rosemary and grated lemon peel in glass pie dish to blend. Sprinkle lamb with salt and pepper; add lamb to marinade and toss to coat. Let mixture stand 10 minutes, tossing occasionally.
3. Using slotted spoon, transfer lamb to bowl. Add onion, green bell pepper and yellow bell pepper to marinade in pie dish and toss to coat. Thread lamb, onion, and bell pepper pieces alternately on 4 skewers. Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, brushing once with marinade, about 12 minutes to medium. Transfer lamb spiedini to plates and serve.
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