LAMB SKEWERS WITH MINTYOGURT
FAMILY DINNER: Present lamb skewers with mint yogurt for family day. Serve it with herb- roasted potatoes: Heat oven to 425 degrees. Mix together 5 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 clove minced garlic and 1/ 2 teaspoon Italian seasoning. Add 2 pounds red potatoes, cut into bite- size chunks; toss to coat. Spoon into a shallow baking pan lined with nonstick foil. Bake 25 to 30 minutes, or until fork tender; stir occasionally. Add a salad and dinner rolls. For dessert, top slices of angel food cake with peaches and vanilla ice cream.
Ingredients For the mint yogurt:
1 cup plain low- fat yogurt 2 tablespoons fresh mint 1/ 8 teaspoon cumin
For the skewers:
1/ 4 cup lemon juice 1/ 4 cup olive oil 2 teaspoons dried rosemary 2 teaspoons dried thyme 1 teaspoon garlic powder 3/ 4 teaspoon coarse salt 1/ 2 teaspoon coarse ground black pepper 2 pounds lean boneless leg of lamb, cut into 1 1/ 2- inch cubes 8 ounces cherry tomatoes 2 small onions, cut into wedges Servings: makes 8 servings Preparation time: 20 minutes; refrigeration time: 1 to 2 hours Cooking time: 10 to 12 minutes
For the mint yogurt: Combine yogurt, mint and cumin in a small bowl; refrigerate until ready to serve.
For the skewers: Mix juice, oil, rosemary, thyme, garlic powder, salt and pepper in a small bowl. Reserve half for basting. Place lamb in large resealable plastic bag. Add half marinade; toss to coat. Refrigerate 1 to 2 hours. Remove lamb; discard marinade from bag. Alternately thread lamb, tomatoes and onion wedges onto skewers. Grill on medium- high heat 10 to 12 minutes or until desired doneness, turning occasionally and brushing with reserved marinade. Serve with mint yogurt.
Per serving: 186 calories, 23 grams protein, 8 grams fat ( 37 percent calories from fat), 2.3 grams saturated fat, 6 grams carbohydrate, 66 milligrams cholesterol, 197 milligrams sodium, 1 gram fiber.
Carb count: 0.5.