Grilled Lemon And Rosemary Lamb
5 T. fresh lemon juice
1/2 C. olive oil
1 T. fresh rosemary or 1 1/2 t. dried rosemary
1 clove garlic, minced
2 t. grated lemon zest
1 lb. boneless lamb, cut into 1-inch cubes
Preheat the grill. Whisk together the lemon juice, oil, rosemary, garlic and lemon zest in a bowl. Add the lamb and toss gently, making sure each piece is well coated. Cover and put in the refrigerator for 10 to 15 minutes.
Thread the lamb onto skewers and grill or broil, turning once, for 12 minutes for medium. Serve immediately.
Serves 2. Can be doubled or tripled.
From "Dr. Atkins' Quick & Easy New Diet Cookbook"
Razzle Dazzle Recipes