Grilled lamb kabobs with papaya

 

     Here's something different : Marinate the lamb in a papaya sauce and served it with grilled papaya slices. Accompany kabobs with a piquant rice or a pasta salad.

Makes 6 servings

• 2½ pounds boneless leg of lamb, cut into 2-inch pieces
• 1 ripe papaya (1 pound), peeled, cut lengthwise into sixths and seeded
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped pared fresh ginger
• 1 tablespoon unsalted butter, melted

Marinade

• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped pared fresh ginger
• 1 tablespoon finely chopped garlic
• 2 teaspoon Dijon mutard
• 1 teaspoon leaf rosemary, crumbled
• Salt and pepper

Sauce

• 1 ripe papaya (1 pound), peeled, halved and seeded
• 1 teaspoon grated orange rind
• One-third cup orange juice
• 1 tablespoon lemon juice
• 2 teaspoons finely chopped pared fresh ginger
• 2 teaspoons honey

Prepare marinade

1. Combine marinade ingredients in medium-size bowl.
2. Add lamb and toss to coat ; refrigerate, covered, for 2 hours or overnight.

Prepare sauce

1. Cut papaya into cubes ; transfer to food processor.
2. Add the rest of the sauce ingredients ; whirl until smooth puree.
3. Transfer to small bowl and refrigerate, covered, until ready to serve.

Cooking 

1. Combine papaya slices, lemon juice and ginger in medium-size bowl ; cover and refrigerate until ready to serve.
2. Prepare grill or preheat broiler.
3. Thread meat on 6 skewers ; thread papaya slices lengthwise on 2 skewers and brush with butter.
4. Grill kabobs, turning occasionally, 5 inches above medium-hot coals, covered with dome, for 8 to 12 minutes for medium-rare ; add papaya slices ; grill, covered, 1 minute each side or until papaya is heated through.
5. Or, broil kabobs, turning, 4 inches from heat for 8 to 12 minutes for medium-rare ; add papaya slices ; broil 1 minute each side or until papaya is heated through.
6. Arrange skewer on each of 6 plates, along with 2 tablespoons sauce and 1 slice grilled papaya ; pas extra sauce.

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