dinner recipe · #04452
Dijon Rosemary Cider Lamb Skewers
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 69 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 7
Prep20 min
Cook16 min
Inactive33 min
Total69 min
Ingredients
- 1½ lbLeg of Lamb
- 12 ozYellow Squash
- 1 tbspOlive Oil
- 3 tbspDijon Mustard
- 1 tspRosemary
- 2 tbspApple Cider Vinegar
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Leg of Lamb and Yellow Squash into even bite-size pieces. Stir the Dijon Mustard, Rosemary, Apple Cider Vinegar, Olive Oil, and Table Salt together in a nonreactive container.
- Add the Leg of Lamb, turn to coat, cover, and marinate in the refrigerator for 30 minutes. Thread the Leg of Lamb and Yellow Squash onto skewers, discarding the used marinade.
- Keep the raw Leg of Lamb and raw juices away from ready-to-eat foods, utensils, and surfaces. Grill or broil the skewers, turning regularly, until the Leg of Lamb reaches at least 145°F (62.8°C) on a food thermometer. Move the skewers to a clean platter and rest them for 3 minutes before serving.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 20 g
- Carbohydrates
- 3 g
- Fat
- 27.7 g
- Fiber
- 0.9 g
- Sodium
- 440.4 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.