Recipe - Grilled Lamb Cutlets With Peapod And Basil Puree

1 One half tablespoon Olive oil
2 teaspoon Red wine vinegar
1 lg Garlic clove; minced
Three fourths teaspoon Ground cumin
Three fourths teaspoon Ground coriander
One half teaspoon Cayenne pepper
One fourth teaspoon Salt
1 1/3 pound Lamb shoulder arm;
(roundbone) chops,
trimmed, boned, cut into
1inch pieces (up to 11/2)
4 Bamboo skewers; soaked in
water 10 minutes

Prepare barbecue (mediumhigh heat) or preheat broiler. Whisk first 7
ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let
stand 5 minutes. Thread lamb on skewers, leaving 1/2inch space between
each piece.

Grill or broil lamb until crusty brown outside but still pink inside,
turning occasionally, about 8 minutes. Arrange skewers on plates and serve.

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