Lamb Skewers with Yogurt Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
1. 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.
2. 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.
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