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    You are in: Home / Recipes / Mustard and Rosemary Lamb Kabobs Recipe
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    Mustard and Rosemary Lamb Kabobs

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Jan in Lanark's Note:

    Made these last night and they were incredible -adapted from a local paper. We are lucky enough to be able to get a whole lamb from my BIL every summer- makes all the difference if you're able to buy local lamb. Served it with a couscous salad with mint. Yum! Prep time doesn't include marinating time.

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    Units: US | Metric


    1. 1
      Combine mustard, vinegar, garlic, rosemary and olive oil in a food processor and mix well.
    2. 2
      Place lamb in a resealable plastic bag and add marinade.
    3. 3
      Marinate at least 6 hours, but overnight is better.
    4. 4
      Remove meat from marinade and season with salt and pepper.
    5. 5
      Thread meat onto skewers.
    6. 6
      Brush grilling rack on BBQ with vegetable oil.
    7. 7
      Grill kebabs over medium high heat for about 10 minutes until brown on outside and pink in the middle, turning and basting with lemon juice.
    8. 8
      Remove from grill and cover with foil for a few minutes before serving.

    Ratings & Reviews:


    Nutritional Facts for Mustard and Rosemary Lamb Kabobs

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 545.9
    Calories from Fat 347
    Total Fat 38.6 g
    Saturated Fat 14.1 g
    Cholesterol 151.9 mg
    Sodium 483.5 mg
    Total Carbohydrate 4.0 g
    Dietary Fiber 1.1 g
    Sugars 0.6 g
    Protein 43.8 g

    The following items or measurements are not included:

    tarragon vinegar

    fresh rosemary

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