Lamb and Rosemary Spiedini
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings: CAN BE DOUBLED
- 1/4 cup olive oil
- 2 teaspoons grated lemon peel
- Carbohydrate 13 g(4%)
- Cholesterol 108 mg(36%)
- Fat 76 g(117%)
- Fiber 2 g(10%)
- Protein 22 g(44%)
- Saturated Fat 25 g(127%)
- Sodium 85 mg(4%)
- Calories 819
Preparation Prepare barbecue (medium-high heat). 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. 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.
Preparation Prepare barbecue (medium-high heat). 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. 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.
