Butterflied Leg of Lamb & Eggplant Kabobs

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (3 oz lamb, 3/4 cups eggplant) contains 440 calories, 7 g carbohydrate, (2 g fiber), 26 g protein, 35 g fat, (9 g saturated fat), 90 mg cholesterol, and 240 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 440
  • Servings: 4
  • Active Time: 50 minutes
  • Total Time to Make: 1 hour, 25 minutes

Ingredients

You'll Need

8 skewers

Directions

  1.  Season lamb liberally with salt and pepper. Marinate with dressing at least 30 min.
     
  2. Place eggplant on several layers of paper towels; season with salt and pepper. Let sit 30 min. Rinse; drain and pat dry.
     
  3. Combine basting oil and mint in small bowl. Set aside.
     
  4. Divide eggplant on 4 skewers; drizzle with mint-oil mixture and pepper.
     
  5. Divide lamb on 4 separate skewers; baste with mint-oil mixture.
      
  6. Preheat grill on HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil.
     
  7. Place all skewers on grill. Reduce heat to MED. Sear 2-3 min until lamb has changed color one-quarter of the way up from bottom and eggplant begins to brown. Turn over; baste (brush seared side with basting oil & mint mixture). Sear 1-3 min. 
     
  8. Turn over skewers; baste. Cook 13- 17 min, turning often until about 5 degrees below desired doneness (refer to temp chart for final cooking temps), and eggplant is tender and charred.  Check internal temp by inserting thermometer halfway into thickest part of lamb.
       
  9. Transfer skewers to clean platter. Let lamb rest 5-10 min.
     
  10. Drizzle lemon juice over kabobs and serve.

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