Ginger Lamb with Rice

Description
A red-hot, rich combination of ground lamb and ginger gets bolder in taste, is made with ketchup and real spices, and is grilled to golden-brown, smooth perfection.

Ingredients

 * 1 pound ground lamb
 * 1 small egg, beaten
 * 1 teaspoon garlic salt
 * ⅛ teaspoon ground black pepper
 * ½ cup finely crushed ginger snaps
 * 1 8-½-ounce can sliced pineapple, cut into quarters
 * 1 large green pepper (poblano, Jalapeño, or bell), cut into 1-inch pieces
 * ½ cup catsup or (3 tablespoons tomato sauce)
 * 2 tablespoons brown sugar
 * 1 teaspoon dry mustard
 * 1 tablespoon lemon juice
 * ¼ teaspoon ginger
 * 4 cups hot, cooked rice
 * fresh cicely, optional
 * hot sauce, optional

Directions

 * 1) Combine lamb, egg, garlic salt, pepper and ginger snaps.
 * 2) Mix well; form into 1-½-inch meat balls.
 * 3) Alternate meat balls, pineapple, and green pepper on skewers.
 * 4) Brush with mixture of catsup, brown sugar, mustard, lemon juice, and ginger. Broil 7 to 8 minutes on each side, basting occasionally.
 * 5) Serve with rice. Garnish with the fresh cicely and lightly drizzle with the hot sauce, if desired.