Summer Lamb Kabobs This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.
Ingredients
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Place lamb in a large bowl.
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In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
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Preheat outdoor grill for direct heat.
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Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
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In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
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Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
Per Serving: 406 calories; protein 20g; carbohydrates 13.2g; fat 30.3g; cholesterol 89.8mg; sodium 266.1mg.