Saturday, April 30, 2016

Recipes by Bob Crane: Lamb Kebabs; Lamb Rice Pilaf

Bob Crane's Lamb Kebabs

4 cups "boned-out" leg of lamb, cut in 2-inch cubes
1/3 cup olive oil
1 cup wine vinegar
1 medium yellow onion, sliced
1/8 teaspoon garlic salt
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 large green pepper, cut in pieces
Mushroom caps
Tomatoes, cut in quarters
Onion, peeled, cut in pieces
Canned, drained pimento
Salt and pepper to taste

Trim off fat from lamb. Place meat in a bowl containing a marinade made by mixing together olive oil, vinegar, onion and seasonings. Cover, refrigerate several hours or overnight, turning meat occasionally. Arrange lamb on skewers alternately with vegetables. Brush lightly with marinade. Cook on outdoor grill over coals. Turn, basting frequently with marinade until meat is done (15 minutes or longer depending on size of cubes). Season as desired. Push cooked lamb and vegetables off skewers on plate with a fork. Serve with rice pilaf and green salad. Serves 8.

Bob Crane's Lamb Rice Pilaf

3 tablespoons butter
1/3 cup noodles (uncooked)
1/4 cup chopped onion
5 cups water
6 lamb bouillon cubes
2 cups converted long-grain rice

Melt butter, saute noodles, chopped onion until golden. Boil water, dissolve bouillon cubes in water. Add stock and rice to noodle mixture. Cover, cook over low flame until water is absorbed, about 30 minutes. For drier rice, remove cover after cooking and simmer 4 to 5 minutes. Serves 8.

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