Lamb Chislick

Lamb Chislick
Categories: Curry, Asian, Ethnic, Lamb, Meat, Main dish
Yield: 6 servings

1/2 c Worcestershire sauce
1/2 ts Liquid smoke flavoring
1/2 ts Lemon pepper
1 1/4 lb Lamb boneless & cubed 1"

Dipping Sauce:
1 tb Creamy salad dressing
1 tb 1000 island salad dressing
1 1/2 ts Worcestershire sauce
1 1/2 ts Yellow mustard
1 tb Ketchup

Whisk together your Worcestershire sauce, liquid smoke & lemon pepper in a bowl.
Pour into a resealable plastic bag.
Add your lamb cubes, coat with the marinade, squeeze out excess air then seal bag.
Marinate in the refrigerator for 2-4 hrs.

Dipping Sauce:
Whisk together salad dressings, Worcestershire sauce, mustard, ketchup & onion powder in a small bowl.
Refrigerate until ready to use.
Pre-heat your oven's broiler then set oven rack in center of oven.
Spray a broiler pan with nonstick cooking spray.
Drain lamb cubes in a colander in sink, discarding marinade.
Place lamb cubes onto prepared broiler pan.
Cook in oven until lamb has cooked to your desired degree of doneness.
Place your lamb cubes on a plate covered with paper towels.
serve hot with the dipping sauce using toothpicks.
Do not reheat as lamb tends to lose flavor when reheated.

ORIGIN: Shela Budimaskela, Santa Monica-CA, circa 1999