• 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