Lamb Skewers with Yogurt Sauce

Becky Luigart-Stayner
In the style of Asian hot pot dishes, the lamb in this recipe developed by Chef Terrance Brennan is cooked at the table in a pot of simmering broth.

Yield:

8 servings (serving size: about 3 ounces lamb and 3 tablespoons sauce)

Recipe from

Nutritional Information

Calories 149
Caloriesfromfat 24 %
Fat 4 g
Satfat 1.5 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 21.7 g
Carbohydrate 5 g
Fiber 0.3 g
Cholesterol 55 mg
Iron 2 mg
Sodium 436 mg
Calcium 106 mg

Ingredients

1 medium cucumber, peeled, seeded, and chopped (about 8 ounces)
1/8 teaspoon salt
1 1/2 cups plain fat-free yogurt
1 tablespoon chopped fresh or 1 teaspoon dried dill
1 tablespoon dried oregano
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 garlic clove, minced
2 pounds boned leg of lamb
2 (16-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Place cucumber in a blender; process until smooth. Place cucumber in a sieve; sprinkle with 1/8 teaspoon salt. Drain 1 hour. Combine cucumber, yogurt, and next 5 ingredients (yogurt through garlic) in a small bowl; stir until well-blended.

Trim fat from lamb; cut into 1-inch cubes. Combine the broth, 1/4 teaspoon salt, and pepper in a medium saucepan. Bring to a boil; cook 2 minutes. Pour into fondue pot; simmer over medium flame. Pierce lamb with skewer; cook in broth mixture until desired degree of doneness is reached. Serve with yogurt sauce.

Note:

Marge Perry,

Chef Terrance Brennan,

October 2000