Dinner Menu and Shopping List: Lamb Kabobs and Honeyed Carrots

Photo credit: Food Network

I need some spring in my kitchen as winter drags on.  A touch of fresh lemon and honey is just the ticket.   A simple recipe for the broiler or if it’s a good day, out on the grill.  If lamb’s not your thing, these flavors work well with chicken, too.

For the menu tonight:

  1. Lamb Kabobs -Marinate Overnight
  2. Tabbouleh
  3. Honeyed Carrots
  4. Sautéed Pears

Lamb Kabobs

  • 1 lb lamb, boneless shoulder cut, cut into 1-inch cubes
  • 1/2 cup lemon juice
  • 2 tbsp olive oil
  • 2 tsp salt
  • ½ tsp oregano, crushed
  • ¼ tsp pepper
  • 1 lb cherry tomatoes
  • 1 onion, cut into 8 pieces
  • 1 small eggplant, cut into 8-12 pieces
  • 4 large (11-12 inches) metal skewers

broiler pan

Mix lemon juice, oil, salt, oregano, pepper in bowl or plastic bag and add lamb cubes. Let marinate overnight. Remove lamb and reserve marinade. Alternate on skewers, tomatoes, lamb, onion & eggplant. Broil for 5 minutes, turn and brush with marinade, broil additional 5 minutes, turn, marinate, broil another 5 minutes.

Honeyed Carrots

  • 16 oz carrots, sliced (fresh or frozen)
  • ½ tsp salt
  • 1/3 cup honey
  • 2 tbsp olive oil
  • 1 tsp lemon juice

saucepan

Add carrots & salt to saucepan with enough water to cover, bring to boil, cover pan and cook until carrots are tender. Drain & remove carrots. Add honey, oil & juice to saucepan, heat until bubbly, add carrots. Cook uncovered over low heat, stirring occasionally until carrots are glazed, 2-3 minutes. Serve immediately.

Sautéed Pears

  • 4 Bosc pears, peeled, cored and halved
  • 2 cups real Ginger ale
  • 1/2 cup chopped walnuts

saucepan

Heat pears in ginger ale for about 15 minutes, they should be tender, but firm, add walnuts.

Shopping List:

  • 1 box of Tabbouleh
  • 1 lb lamb, boneless shoulder cut
  • 2 tsp salt
  • 1lb cherry tomatoes
  • 1 onion
  • 1 small eggplant
  • 1 lb carrots (fresh or frozen)
  • 4 Bosc pears
  • 16 oz real Ginger ale (or Ginger Beer)
  • 4 oz chopped walnuts

Also: lemon juice (2-3 fresh lemons should do it), olive oil, salt, oregano, pepper, honey

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