Lamb Skewers with Yogurt Sauce

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.

Yield: 8 servings (serving size: about 3 ounces lamb and 3 tablespoons sauce)

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

Preparation

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.

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.

Nutritional Information

Calories:

149 (24% from fat)

Fat:

4g (sat 1.5g,mono 1.6g,poly 0.4g)

Protein:

21.7g

Carbohydrate:

5g

Fiber:

0.3g

Cholesterol:

55mg

Iron:

2mg

Sodium:

436mg

Calcium:

106mg