• 3 Ratings

Saffron and lamb, mainstays of Spanish cooking, go well together. Sprinkle with fresh parsley before serving this main dish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a mortar and pestle, combine thyme, salt, cumin, pimenton, peppercorns, and saffron. Grind until combined. Stir in olive oil.

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  • In a medium bowl, combine spice mixture, bay leaf, and lamb. Toss to coat. Cover and marinate in the refrigerator for 8 hours or overnight, stirring occasionally. Remove and discard bay leaf.

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  • Thread the lamb cubes on eight long skewers.* For a charcoal grill, grill lamb on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes for medium doneness (160 degrees F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place lamb on grill rack over heat. Cover; grill as above.) To serve, sprinkle lamb with parsley. Makes 8 servings.

Tips

*If using wooden skewers, soak them in water for at least 1 hour before grilling.

Nutrition Facts

209 calories; 12 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 72 mg cholesterol; 351 mg sodium. 265 mg potassium; 0 g carbohydrates; 0 g fiber; 0 g sugar; 23 g protein; 194 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 2 mcg vitamin b12; 20 mg calcium; 2 mg iron;

Reviews

3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
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  • 1 star values: 0