|1||lb||Lean cubed boned leg of lamb|
|1 1/4||ts||Salt, divided|
|5||Garlic cloves, minced and divided|
|1||c||Diced red bell pepper|
|1||c||Hot cooked orzo (about 1/2 c uncooked rice-shaped pasta)|
|10||oz||Package frozen chopped spinach, thawed, drained, and sqeezed|
Combine lamb, juice, cumin, 1 ts salt, thyme, 1/2 ts pepper and 3 garlic cloves in a zip-top plastic bag. Seal bag and marinate in the refrigerator for 8 hours or overnight. Remove lamb from bag, reserving marinade. Thread lamb cubes onto 4 skewers and set aside.
Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add remaining 2 garlic cloves, onion and bell pepper. Saute for 3 minutes. Add remaining 1/4 ts salt, 1/4 ts pepper, orzo and spinach. Saute over low heat for 4 minutes. Remove from heat. Set aside and keep warm.
Prepare grill. Place skewers on rack. Grill for 8 minutes or until desired degree of doneness, turning and basting occasionally with reserved marinade. Serve with orzo mixture.
Selections: 3 P/M, 1 B, 1 FR/V
Per serving (3 oz lamb and 3/4 c orzo mixture): CAL 282 (20% from fat), PRO 29.4g, FAT 6.2g, CARB 27.3g, FIB 4.3g, CHOL 73mg, IRON 5.4mg, SOD 421mg, CALC 11mg