.jpg&w=3840&q=75)
4 Serves
108 Mins
Using a sharp knife, trim excess fat from the rack of lamb and cut it into individual chops or uniform cubes for skewering.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
25 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
557 mg / 1,250 mgPotassium
962 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
13 g / 20 gCholesterol
197 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a large bowl, combine the lamb with olive oil, salt, and black pepper, allowing it to marinate for at least 30 minutes to develop flavor.
Thread the seasoned lamb onto skewers, ensuring even spacing for consistent cooking.
Preheat your grill or a heavy-bottomed skillet over medium-high heat and cook the lamb skewers, turning occasionally, until the meat reaches your desired level of doneness.
Remove the skewers from the heat and let the meat rest for a few minutes before serving hot.
37
g10
g61
g.jpg&w=3840&q=75)
Algerian23
g24
g37
g.jpg&w=3840&q=75)
Greek