PRIZE TESTED RECIPES5
$200
WINNER
Angela Buchanan, longmont, co
MELON MAGIC CATEGORY, JULY
2009
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HONEY-LIME LAM B A N D MELON SKEWERS
i'4 toiVilb.bonelesslamb
sirloin steak, cut ini-inch
cubes
3
tsp.shredded limepeel
>3
cup lime juice
/3
cup honey
i
Tbsp.snippedfresh
tarragon ori/ztsp. dried
tarragon, crushed
i
clove garlic, minced
/2
tsp.salt
/2
tsp.ground black pepper
12
i-inch cubes cantaloupe
12
i-inch cubes honeydew
1
6-oz. carton plainyogurt
6
softflat breads, warmed
Fresh arugula (optional)
1.
Place lamb in resealable plastic bag set in
dish. For marinade, in bowl whisk together
2
teaspoons
of the peel, the lime juice, honey,
2
teaspoons
of the tarragon (1 teaspoon dried),
the garlic, salt, and pepper. Reserve Vi cup
marinade. Pour remaining over lamb. Seal bag;
turn to coat. Refrigerate V4 to 2 hours; turning
once. Remove lamb; discard marinade.
2
. On twelve 6-inch skewers thread lamb and
melon pieces, leaving V4-inch space between.
For charcoal grill, place on rack directly over
medium coals. Grill, uncovered, 12 to 14 minutes
or until meat is slightly pink in center, turning
and brushing often with reserved marinade.
3
. Stir
remaining
peel and tan-agon into yogurt.
Serve skewers with yogurt, flat breads, and
arugula. MAKES
6
SERVINGS.
Grand Prize
The best recipe of the year will be awarded a suite
of appliances from Frigidaire worth up to $
10
,
0 0 0
. See
page
181
for details.
Photos BLAINE MOATS food styling GREG LUNA
