This week’s winning recipe was sent in by Mike Rupp, from Seattle Coffee Roast.
In a large bowl place the ground lamb, 1 tsp salt, 1 tsp cinnamon, and 1/2 tsp ground pepper, 1/4 cup finely chopped parsley, and 1/2 grated and drained onion. Mix until the texture becomes sticky. If you have metal kebab skewers, wet hands and form the mixture around the skewer. If not, shape into a sausage. If you used skewers, grill on high 3-4 minutes per side. If not, broil on a lightly greased sheet of aluminum foil on a cookie sheet for 3-4 minutes per side.
Rice: cook according to the directions on the rice, but add in 1 tbl butter and 1 tsp salt (assuming that you are making a 2 person serving.
Mushrooms: thread on a skewer and grill along side the meat or broil drizzled with a little olive oil.
Spinach: saute in olive oil until wilted. Season with salt & pepper to taste.