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500gr. boneless
leg of Alberta Lamb
1/2 cup extra virgin olive oil
Juice & zest of one lemon
8 - 6 inch wooden skewers (pre-soaked)
Kosher salt
2 cloves minced garlic
Fresh ground black pepper
Method:
Cut Alberta Lamb into 1 inch cubes and thread on to wooden skewers. Place
lamb skewers in shallow pan. In separate bowl combine all other ingredients
and mix well. Pour marinade over skewers, cover and refrigerate until
needed, allow 1 hour minimum. Grill on preheated grill until medium-rare.
Ingredients:
1 each of orange, lemon & grapefruit segmented (save juice)
4 cups cooked basmati rice
2 tablespoons liquid honey
1 red onion - julienne
Salt & fresh ground black pepper
1/2 cup extra virgin olive oil
1 tablespoon rice vinegar
Fresh mint - chopped
Method:
Toss all ingredients together and allow 1 hour in refrigerator for flavors
to mix.
Serve over rice and
citrus salad.
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