| LAMB KEBAB
Lamb Kebabs (Serves 4)
750g boneless lamb trimmed of excess fat
1 thinly sliced onion
salt and pepper
juice of 1 lemon
2 tbsp white wine
6 small tomatoes
6 button mushrooms
some melted butter
savoury boiled rice to serve
Cut the lamb into 1 cm cubes, place in a dish and scatter over the onion slices.
Sprinkle with salt and pepper, lemon juice and wine.
Cover and leave to marinate overnight in refridgerator.
Thread the lamb cubes onto skewers, alternating them with tomatoes and mushrooms.
Brush with the melted butter and grill for 15 mins, turning frequently.
Serve on a bed of savoury rice.