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basting with reserved marinade. Serve hot.


Middle Eastern Grilled Lamb
5 pounds boned lamb roast
4 tablespoons minced garlic
2 teaspoons ground cinnamon
1 tablespoon ground allspice
1 cup fresh mint leaves, torn
1/4 cup extra virgin olive oil

1.
Prepare a grill.

2.
Place lamb in a 13 x 9-inch microwave-safe baking dish.

3.
In a small bowl, mix together garlic, cinnamon, allspice, mintand olive 
oil. Spread evenly over the lamb. Cover andmicrowave on medium for 
about 20 minutes, or until the internaltemperature reaches 110 to 
120F.

4.
Remove the lamb to a grill and cook on medium-high until thesurface 
blackens and the meat is tender (a meat thermometershould register 
155 for medium doneness). Let stand for at least10 minutes before 
carving.


Makes 10 servings.
Minted Lamb Kebabs
1 (12-ounce) jar mint jelly, divided use
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1 pound boneless leg of lamb, cut into cubes
2 zucchini, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch pieces
1 onion, cut in wedges
8 mushrooms

1.
Combine 1/2 cup jelly, rosemary and black pepper in smallsaucepan. 
Cook over low heat until jelly is melted. Cool;transfer to medium 
bowl. Add lamb; cover and refrigerate for 2hours.

2.
Preheat grill or broiler.

3.
Thread lamb and vegetables alternately on skewers. Grill orbroil to 
desired doneness, brushing with remaining jelly andturning skewers 
frequently.


Persian Lamb Kebabs
1/2 cup vegetable oil 1/4 cup lemon juice 2 cloves garlic, crushed 1 
teaspoon salt 1/2 teaspoon ground black pepper 6 bay leaves 2 pounds 
lamb, cubed 4 tomatoes, cut in large chunks 2 green bell peppers, 
seeded and cut in large chunks 2 eggplants, cut in large chunks
1.
Combine oil, lemon juice, garlic, salt, pepper and bay leaves ina 
medium bowl. Add lamb and marinate for 4 to 5 hours in the 
refrigerator, turning once to coat meat.

2.
Prepare grill for cooking.

3.
Thread lamb and bay leaves, alternating with tomatoes, bellpeppers, 
and eggplant onto skewers. Brush with marinade. Grill over medium-
high heat until lamb is brown and cooked through,about 5 minutes on 
each side. Serve hot.


Chicken Kebabs with Papaya Chutney
1 medium onion, cut into 8 wedges 1 tablespoon curry powder 2 garlic 
cloves, finely minced 2 tablespoons olive or vegetable oil 2 
tablespoons fresh lemon juice 1 tablespoon water 1/2 teaspoon salt 1/4