- 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
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.
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.
Heat nonstick skillet over medium high heat and cook skewers, turning once for about 3 minutes or until desired doneness. Serve with salsa. Preparation Time: 10 minutes. Cook Time: 8 minutes. Serves 4.
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.
157 calories, 8g fat, 6g carbohydrates, 14g protein