Special Diets

Grilled Lamb Kabobs with Orzo

• From: American Lamb Board

Ingredients

• 1-1/2 lbs lamb boneless leg, cut into 1 1/2-inch cubes

• 1/4 cup olive oil, divided

• 4 tsp lemon juice

• 2 cloves garlic, finely chopped

• 1 Tbs chopped fresh rosemary leaves

• 1 medium zucchini, cut into 1-inch-thick slices

• 1 small red onion, cut into small wedges

• 4 wooden skewers, soaked in water

• Salt and pepper to taste

• 1 cup orzo pasta, cooked according to package directions

• 1/2 cup coarsely chopped roasted red bell peppers

• 1/3 cup pitted Kalamata olives, quartered

• 1 tsp shredded lemon peel

Capture the delicious flavor of the old country with this tasty kabob-pasta combination.

Directions

• In large sealable plastic bag, combine lamb, 3 tablespoons olive oil, lemon juice, garlic, and rosemary. Refrigerate and marinate for 1 hour or overnight. Remove lamb from marinade and discard marinade.
• Alternately thread lamb, zucchini, and red onion onto skewers. Season kabobs with salt and pepper.
• Grill over medium-hot coals, 7 minutes per side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Remove lamb from grill, cover and let stand 5 minutes.
• Toss cooked pasta with remaining 1 tablespoon olive oil, roasted red peppers, olives, and lemon peel.