Lamb can be a delicious red meat alternative to beef or pork. Although it is preferable to buy locally raised animal products, our Ontario lamb is often grain-fed for much of the year. While some Australian lamb is grass-fed, often it is grain-finished. Lamb from New Zealand is 100% grass-fed which changes the flavour and boosts the nutrition of the meat considerably. On Friday our educational link will feature grass-fed animal products and why they are being sought out as nutritional powerhouses.
Lamb Kebabs Marinated with Yogurt and Mint
6 oz. lean lamb loin or boneless roasting lamb
1 medium onion
(If using wooden skewers make sure to soak them for about 2 hours in water prior to barbecuing)
¼ c. low fat plain yogurt
½ tsp minced garlic
½ Tbsp honey
½ Tbsp fresh mint
1 ½ tsp olive or avocado oil
salt and fresh ground pepper to taste
Cut lamb into cubes and coat with marinade. Refrigerate for a few hours or overnight.
When ready to cook, chop onion into skewer-sized chunks. While grill is preheating, pass onion and lamb chunks onto skewers, alternating. Grill for about 10 minutes while basting with marinade and turning occasionally. The lamb will be slightly pink inside when done. Or cook longer if you prefer lamb well done (in this case it is advisable to have marinated lamb overnight).
Serve with a green salad (4 cups dark green lettuce, 4 slices tomato, 1 cup cucumber)
Nutrition Information per recipe:
Approximate calories: 500 kcal, Carbohydrates 46.5 g, Protein 41.4 g, Fat 14.6 g
Source: TrueStar Health
Lisa Goddard is a Certified Pilates Instructor with special training in Pre and Post-Natal Pilates. She co-owns Balanced Motion Pilates and Yoga Studio in New Liskeard, ON