Recipes: Spring Lamb

the recipes

may 2002

Spring Lamb

Lamb Shish Kabobs over Basmati Rice

(makes 4 servings)

1	pound (480 g) lean boneless lamb
1/3	cup (80 ml) fresh lime juice
2	tablespoons grated onion
2	cloves garlic, minced
1 1/2	tablespoons good-quality curry powder
1	teaspoon ground ginger
1/2	teaspoon ground cumin
2	tablespoons water
1 1/2	tablespoons olive oil
1	large green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
4	slices fresh pineapple, cut 1 1/2-inch thick, cored
8	scallions, white part only, ends trimmed
2	cups (390 g) hot cooked basmati rice
1/4	cup (30 g) shredded carrot
1/4	cup (16 g) chopped cilantro

Trim all fat off lamb and cut into 1 1/2-inch cubes. Place in a shallow bowl. Wisk together the lime juice, onion, garlic, curry powder, ginger, cumin, water, and olive oil. Pour over lamb, cover, and refrigerate for at least 4 hours.
When ready to cook, blanch bell pepper pieces in boiling water to cover for 2 to 3 minutes. Drain and set aside. Cut each pineapple slice into 8 pieces. Set aside.
Remove lamb from the marinade and pour the marinade into a small saucepan. Bring to a boil over high heat. Boil for 30 seconds. Remove from heat and set aside.
Light a grill or preheat the broiler.
Thread the lamb, bell pepper, pineapple, and scallions onto 8 10-inch (25 cm) skewers. Grill the kabobs over medium-hot coals for 13 to 15 minutes, turning frequently and basting with the reserved marinade.
Combine the hot rice and shredded carrot. Pile onto a large serving platter and arrange kabobs over the rice. Sprinkle with cilantro and serve.

Per serving:	391 calories (25% calories from fat), 28 g protein, 11 g total fat (2.7 g saturated fat), 47 g carbohydrates, 4 g dietary fiber, 73 mg cholesterol, 90 mg sodium, 694 mg potassium
Diabetic exchanges:	3 lean protein, 3 carbohydrates (1 1/2 bread/starch, 1 fruit, 1 1/2 vegetable)

Cucumber and Mango Salad

(makes 4 servings)

1	large mango, peeled, flesh cut from the pit and sliced into 1/2-inch wedges
1/2	English (seedless) cucumber, peeled and cut into 1/2-inch wedges
	cayenne pepper
	salt (optional)
1	large lime, cut into 4 wedges

Arrange the mango and cucumber on 4 salad plates. Sprinkle with cayenne pepper and salt (if using).
Serve with lime wedges to squeeze over the salad just before it's eaten.

Per serving:	47 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 12 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 2 mg sodium, 203 mg potassium
Diabetic exchanges:	1 carbohydrate (1/2 fruit, 1 vegetable)

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