Servings: 12

INGREDIENTS

3/4 Pound American Lamb leg meat, roasted, cut into 3/4-inch pieces

1/2 Pound Feta cheese, cut into 3/4-inch pieces

1 Small red onion, cut into 1/2-inch pieces

36 Grape tomatoes

36 Kalamata olives, pitted

36 Rosemary stems, 3 to 4 inches, picked clean to 1 inch

Lemon Vinaigrette (recipe follows)

4 cups Micro or mixed greens

2 cups Hummus

24 Toasted pita chips

DIRECTIONS

METHOD:

Thread lamb, cheese, onion, tomato and olive onto each rosemary stem.  Arrange three skewers on plate. Serve with micro greens, hummus and pita chips.  Drizzle with Lemon Vinaigrette.

Lemon Vinaigrette:  In a blender or food processor, combine 2 ounces lemon juice, 1 sliced shallot, 1 tablespoon chopped parsley, 1 tablespoon oregano leaves and 2 teaspoons chopped garlic.  Blend on high and slowly add 6 ounces of olive oil. Season with salt and pepper 

Recipe and image provided by the American Lamb Board