This Recipe is part of the Blue Mood Food Blueberry Recipes Menu
Ingredients
2 lamb tenderloins (about 8 oz total)
2 teaspoons olive oil
Salt and pepper
1 teaspoon olive oil
1 small zucchini, finely diced
1-1/4 cups Wild Blueberries
2 teaspoons packed brown sugar
Pinch cayenne pepper
Directions
1. Salsa: In small skillet, heat oil over medium high heat and cook zucchini for 1 minute or until beginning to turn golden. Add Wild Blueberries and sugar; cook to heat through. Stir in salt and cayenne pepper; let cool.
2. Skewers: Cut tenderloins into 1 inch pieces and place in bowl. Drizzle with oil, salt and pepper and toss to coat well. Skewer lamb pieces on small skewers; set aside.
3. Heat nonstick skillet over medium high heat and cook skewers, turning once for about 3 minutes or until desired doneness. Serve with salsa.
Serves 4
Chef’s Tip: If using small wooden skewers be sure to soak them in water for 30 minutes before using to avoid flare ups.
Optional: Substitute lollipop lamb chops for lamb tenderloin.
Nutritional Information (per serving): 157 calories, 8g fat, 6g carbohydrates, 14g protein
Recipe and image courtesy of Wild Blueberries. No part of this excerpt may be reproduced or reprinted without permission.