Kebabs of Lamb from The Times Cookery Book by Katie Stewart
Trim any fat or skin from the meat, then cut into twelve pieces. Peel the onions, cut into quarters and separate the pieces. Wash the mushrooms and trim the stalks level with the caps. Place the me...
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Cooking tools:
- Chef's knife
- Cutting board
- Baking dish
- Skewer
- Grill
Ingredients
- 2 small onions
- 1½ lb (700 g) neck fillet of lamb
- 1 bay leaf
- ¼ lb (100 g) small mushrooms
- freshly milled pepper
- salt
- Worcestershire sauce
- oil
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