2 pounds boned lamb
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup finely chopped fresh parsley
1/4 cup lemon juice
1 teaspoon dill weed
1 garlic clove, minced
4 mushroom caps, to garnish

Cut lamb into 1 1/2-inch cubes, and sprinkle with salt and pepper. Combine remaining ingredients, except mushrooms, in a bowl. Add lamb, and turn to coat cubes evenly. Let stand at room temperature 30 minutes, turning occasionally. Drain. Divide meat evenly and thread onto 4 skewers. Broil on a rack 4 inches from heat, until done to taste, turning often. Garnish with mushrooms, broiled. Makes 4 dinner servings.

2 pounds lean ground lamb
3 tablespoons chopped mint leaves
2 teaspoons salt
1 teaspoon pepper
4 ounces finely chopped onion

Combine all ingredients, except onion; mix well. Divide into 8 equal portions; form each portion into a sausage-shape. Thread 2 “sausages” on each of the 4 skewers. Broil on a rack about 4 inches from source of heat, 4 minutes on each side. Sprinkle onion over “sausages.” Return to broiler for an additional 2 minutes, or until cooked to taste. Makes 4 dinner servings.

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