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Skewered Lamb and Onion

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  • 15 min prep time
  • 1 hr 15 min total time
  • 5 ingredients
  • 6 servings
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Garnish the cooked lamb with finely minced red onion and accompany it with new potatoes and steamed sugar snap peas.

Ingredients

1/4
cup red wine vinegar
1
teaspoon dried sage leaves, crushed
1
teaspoon olive oil
1
lb. boneless leg of lamb, cut into 1 1/2-inch pieces
1
large red onion, cut into 1/2-inch pieces

Steps

  • 1 In large bowl, combine vinegar, sage and oil; mix well. Add lamb and onion; stir gently to coat. Cover; refrigerate 1 hour to marinate.
  • 2 Thread lamb and onion pieces on 6-inch metal skewers; reserve marinade. Broil 6 inches from heat for 8 to 10 minutes or until lamb is no longer pink, brushing frequently with marinade. (Onion pieces will remain crisp.)
  • 1 In large bowl, combine vinegar, sage and oil; mix well. Add lamb and onion; stir gently to coat. Cover; refrigerate 1 hour to marinate.
  • 2 Thread lamb and onion pieces on 6-inch metal skewers; reserve marinade. Broil 6 inches from heat for 8 to 10 minutes or until lamb is no longer pink, brushing frequently with marinade. (Onion pieces will remain crisp.)
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
100
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
40mg
13%
Sodium
35mg
1%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
4%
Sugars
1g
1%
Protein
14g
14%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Vegetable; 1 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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