This lamb-and-squash dish from F&W’s Kay Chun comes together beautifully with a simple combination of Asian fish sauce and vinegar for flavor.
Slideshow:More Grilled Vegetable Recipes
1 pound trimmed lamb shoulder, cut into 1 1/2-inch pieces
2 small summer squash (zucchini and/or yellow squash), cut into 2-inch pieces
2 tablespoons Asian fish sauce
2 tablespoons distilled white vinegar
1/4 cup canola oil
1 serrano chile, thinly sliced
Chopped cilantro, for garnish
Lime wedges, for serving
How to Make It
Light a grill. In a large bowl, toss the lamb and squash with the fish sauce, vinegar and oil. Let stand for 15 minutes. Grill the lamb and squash over moderate heat, turning, until the lamb is medium within, about 10 minutes. Transfer to a plate. Garnish with the chile and chopped cilantro and serve with lime wedges.
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