Grilled Lemon and Rosemary Lamb recipe

5 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon fresh rosemary or 1 1/2 teaspoons dried rosemary
1 clove garlic, minced
2 teaspoons grated lemon zest
1 pound boneless lamb, cut into 1-inch cubes

Preheat the grill. Whisk together the lemon juice, oil, rosemary, garlic and lemon zest in a bowl. Add the lamb and toss gently, making sure each piece is well coated. Cover and put in the refrigerator for 10 to 15 minutes.

Thread the lamb onto skewers and grill or broil, turning once, for 12 minutes for medium. Serve immediately.

Serves 2. Can be doubled or tripled.

Source: Dr. Atkins' Quick & Easy New Diet Cookbook