Russian Skewered Lamb


  • pounds boned lamb
  • ½ pound green bacon (1 piece)
  • ½ pound raw gammon (1 piece)
  • salt and freshly-ground black pepper
  • olive oil
  • ¾ pound rice
  • 2 tablespoons finely-chopped parsley


Cut lamb, bacon and gammon into bite-sized pieces. Blanch bacon and gammon; drain.

Place lamb, bacon and gammon on skewers alternately. Season to taste with salt and freshly-ground black pepper; brush with olive oil and cook over charcoal or under grill for 10 to 15 minutes, or until done.

Cook rice in usual way. Serve skewers on bed of rice. Sprinkle with finely-chopped parsley.