On the show, she said she was using lamb shoulder. When I pulled the recipe from Food TV, it called for top round lamb. Is this the same cut? It looked so good with the tomato/feta salad. She served it with grilled pita, cut in wedges and hummus, with assorted greek olives. I think I may use the black bean hummus (found on this site, I think) to reduce the calories. Any experience with lamb kabobs? I want them to be tender.
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Did anyone watch Barefoot Contessa today? Ina made Lamb Kabobs......
- Thread starter karennoca
- Start date
I have arecipe that uses marinated lamb. Not T&T but it sounds good.
1 8oz. can tomato sauce
1/4 cup white wine
2 tablespoons ground coriander
2 tablespoons Worestershire sauce
2 tablespoons vegetable oil
2 pounds (1 inch) lamb cubes
2 medium size green peppers, cut into 1 inch pieces
2 large yellow onions, quartered
1/2 pound fresh mushrooms 1 pint cherry tomatoes
Hot cooked rice
Combine first 5 ingredients in a large shallow container. Add lamb; cover and marinate in refrigerator 4 hours. Combine green pepper, onion, and mushrooms in a small bowl; cover with boiling water. Drain vegetables after 5 minutes.
Remove lamb from marinade. Alternate lamb, green pepper, onion, and mushrooms on skewers. Grill over medium coals 8 to 10 minutes; turn and add tomatoes to skewers. Grill and additional 8 to 10 minutes, basting frequently . Serve kabobs over rice. Yield: 8 servings Southern Living 1989
1 8oz. can tomato sauce
1/4 cup white wine
2 tablespoons ground coriander
2 tablespoons Worestershire sauce
2 tablespoons vegetable oil
2 pounds (1 inch) lamb cubes
2 medium size green peppers, cut into 1 inch pieces
2 large yellow onions, quartered
1/2 pound fresh mushrooms 1 pint cherry tomatoes
Hot cooked rice
Combine first 5 ingredients in a large shallow container. Add lamb; cover and marinate in refrigerator 4 hours. Combine green pepper, onion, and mushrooms in a small bowl; cover with boiling water. Drain vegetables after 5 minutes.
Remove lamb from marinade. Alternate lamb, green pepper, onion, and mushrooms on skewers. Grill over medium coals 8 to 10 minutes; turn and add tomatoes to skewers. Grill and additional 8 to 10 minutes, basting frequently . Serve kabobs over rice. Yield: 8 servings Southern Living 1989
If the terminology is the same as with beef, the round would be part of the leg, The shoulder would
be less tender, but also less expensive
I've bought boneless leg of lamb at Costco for kebobs and it was very tender.
Just FYI, here's a link to my favorite marinade
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=9661
be less tender, but also less expensive
I've bought boneless leg of lamb at Costco for kebobs and it was very tender.
Just FYI, here's a link to my favorite marinade
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=9661