1/8 t. ground cayenne pepper

2 T. water
2 T. fine ground plain bread

crumbs
salt and pepper to taste
12-18 thick wood skewers
lemon wedges, garnish
Combine all ingredients in a large
bowl. Using wet hands, shape about
1/3 cup of the mixture into a hot-dog
shapes around the skewer, or you can
make the hot dog shapes smaller and
place two to a skewer (if you use
smaller amounts of meat, you may use
the thinner bamboo skewers). Chill
until ready to cook.
Heat grill to medium-high. Cook
the kabobs on the hot grill, uncov-
ered, for 4-8 minutes, until just
cooked through, turning to grill all
sides of the meat (do not overcook or
the meat will be dry). Or cook under
the broiler for 4-5 minutes, until
done, turning over once. Serve hot
alone or with bread or pita with
lemon wedges as garnish. Makes 12
servings.

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PESTO ROASTED LEG OF LAMB
This is easy and fool proof. James
Beard taught me how long to cook leg
of lamb — I figured out my own sea-
sonings. Start with this recipe or use
your own spices or rubs. The cooking
technique remains the same. Use an
instant-read thermometer or meat
thermometer for this recipe — you'll
want the lamb cooked just so.
1 5-7 pound leg of lamb, all visible
fat removed
Kosher salt and pepper to taste
Rub:
2 cups parsley sprigs
1 cup basil leaves
1 cup chopped walnuts, pecans or
pinenuts
10 cloves fresh garlic
1/2 cup olive oil
Preheat oven or grill to 325F.
Combine all rub ingredients in the
bowl of a food processor and pulse
until the mixture is mixed and uni-
form (it need not be smooth).
Sprinkle the leg of lamb with salt and
pepper. Rub the mixture over the
entire leg of lamb, on all sides. Cover
and chill 8 hours up to 2 days.
Let the meat rest outside of the
refrigerator for 1 hour before roasting.
Place the seasoned lamb on a rack in a
shallow pan. Roast, uncovered, until
the meat's internal temperature regis-
ters 130-135F (cook about 15 min-
utes per pound). Test the doneness of
the meat with an instant-read or meat
thermometer. Let stand10 minutes
before carving. Makes 8 servings.E1