1/4 c  Lemon juice
2 tb Vegetable oil
1 tb Chopped fresh mint OR 1
-teaspoon dried mint leaves
1 ts Brown bouquet sauce
1    Minced small garlic clove
1/8 ts Pepper
1 1/2 lb Cubed boneless leg of lamb
-in 1 inch pieces
1 tb Butter/margarine
1/2 ts Salt
1/2 ts Ground turmeric
2 c  Uncooked long grain rice
1 md Onion cut into 8 wedges
8    Cherry tomatoes

In medium bowl, combine first six ingredients; toss to coat. Cover and let
stand 1 hour. Meanwhile, in 1 quart casserole, place 1 1/2 cup hot water,
the butter, salt and turmeric. Stir in rice. COver and cook on high 5
minutes, then cook on medium, 50% power, 20-22 minutes until water is
absorbed and rice is tender. Fluff with fork. Re-cover and let stand until
ready to serve. For kebabs, place 2 onion wedges onto each skewer with lamb
cubes. Place skewers on a large platter; cover with wax paper and cook on
medium, 50% power, 12-14 minutes, turning kebabs once. Place cherry
tomatoes on ends of skewers during last 3 minutes of cooking.