[Illustration: Lamb cubes]
MENU IDEA
Lamb Kabobs
Vegetables En Brochette
Mashed Potatoes
Perfection Salad
Hard Rolls
Butter or Margarine
Deep Dish Apple Pie
Beverage
_2 pounds boneless lamb shoulder, cut in 1½ inch cubes_
_½ cup salad oil_
_2 tablespoons vinegar_
_2 tablespoons lemon juice_
_1 teaspoon dry mustard_
_⅛ teaspoon thyme_
_½ teaspoon salt_
_⅛ teaspoon pepper_
_½ cup chopped onion_
_4 tomatoes_
_2 medium green peppers_
_1 can small whole onions_
Blend salad oil, vinegar, lemon juice, seasonings and chopped onion in
bowl. Add lamb cubes, let stand several hours, or over night, in the
refrigerator. Drain. Thread cubes of lamb on 8 skewers. Quarter
tomatoes, cut green peppers in 1-inch squares. Thread tomato wedges,
green pepper squares and whole onions on 8 remaining skewers. Brush with
marinating mixture. Place lamb kabobs on rack in broiler pan. Broil 3
inches from heat for 12 minutes. Turn. Place vegetable kabobs on broiler
rack. Broil additional 10 to 12 minutes or until meat and vegetables are
done. 6 servings.