Friday, December 12, 2008

Skewered Lamb

Baked jacket potatoes and a large mixed salad makes this a memorable meal. Recipe serves 4 (3 skewers each).


1 cup low-fat natural yogurt
3 tablespoons French mustard
1/4 teaspoon ground thyme
1/4 teaspoon ground oregano
2 sprigs rosemary
2 bay leaves
1 pound (500 g) diced lean lamb


1. Mix yogurt with mustard and herbs, add lamb and stir well.
2. Stand for 10-12 hours.
3. Remove rosemary and bay leaves.
4. Thread meat onto skewers, grill or barbecue until cooked.

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