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A hearty dish of lamb baked in a rich gravy and topped with a golden layer of baked mashed potatoes.

Shish Kebab

1/4 cup vegetable oil
2 tablespoons lemon juice
1/4 teaspoon crushed dried basil
1/4 teaspoon crushed dried marjoram
1/4 teaspoon crushed dried rosemary
1/4 teaspoon crushed dried mint
1/8 teaspoon ground black pepper
1 clove garlic, crushed
1 pound lamb, cut into 1-inch cubes
1 green bell pepper, seeded and cut into 1-inch pieces
1 onion, cut into 1-inch pieces
1 (8-ounce) can pineapple chunks, drained
1/4 pound mushrooms
1 tomato, seeded and diced

1. Prepare a marinade by mixing together oil, lemon juice, basil, marjoram, rosemary, mint, pepper and garlic. Marinate lamb 3 to 4 hours.
2. Once meat has finished marinating preheat barbecue grill.
3. Skewer meat with green bell pepper, onion, pineapple chunks, mushrooms and tomato. Cook about 4-inches from coals 15 to 20 minutes, turning occasionally, or until tender.

Makes 4 servings.