These recipes are supplied courtesy of the Australian Meat and Live-stock Corporation.


28 Minute Diced Lamb

Preparation Time:	16 minutes
Cooking Time:	12 minutes

500g lean cubed lamb	1 medium eggplant, about 250g, cut into 2cm cubes
1 large green capsicum cut into squares	16 baby mushrooms
3/4 cup brown rice	2 tablespoons honey
1 tablespoon soy sauce	1 teaspoon minced garlic
1/2 teaspoon cinnamon	3 medium-ripe tomatoes
salad dressing	freshly chopped parsley or basil

1	Cook rice in boiling water for 25 minutes or until tender. Drain. Heat grill. Thread meat onto 8 metal skewers alternating with the eggplant, capsicum and mushrooms
2	In a bowl, mix together the honey, soy sauce, garlic and cinnamon. Brush liberally over one side of the skewers. Place this side under the grill. cook 4-6 minutes.
3	Turn skewers, brush with remaining sauce, cook another 4-6 minutes.
4	Meanwhile, chop the tomatoes into wedges, dress with salad dressing, sprinkle with chopped freash parsley or basil
5	Serve the lamb kebabs on a bed of rice, accompanied by the tomato salad.