Recipe of the Month

Bandit Style Lamb
Quick, easy meal for two using leftover lamb!!
 
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb

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Brown Eggs and Lamb is a locally owned and operated food retailer located just South of beautiful Gull Lake in Central Alberta.


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Recipe of the Month PDF Print E-mail

Sweet & Sour Kabobs
(Excellent alongside baked yams or chinese fried rice)
6 servings

2 pounds lean lamb, trimmed of fat and cut into 2-inch cubes
1 (8-ounce) can pineapple chunks
2 green peppers, cut into 2-inch chunks

Marinade:
1/2 cup vinegar
1/2 cup vegetable oil
1/2 tsp salt
1/4 tsp pepper
1/4 cup fresh mint, crushed*
1/2 cup pineapple juice

Combine all ingredients. Marinate lamb chunks for at least 2 hours.

Thread lamb, alternating it with pineapple chunks and peppers, on skewers. Place skewers over a medium fire for 20 minutes. Turn over, baste with marinade and cook for another 20 minutes.

*Note: Use mortar and pestle to crush the mint. If you are out in the woods camping, a heavy small bowl and a clean rock will do just as well!

 

Box 5386
Lacombe, Alberta T4L 1X1

Ph. 403 782 4095
info@browneggsandlamb.com