Mustard and Rosemary Lamb Kabobs

Submitted by Jan in Lanark

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1⁄2 cup Dijon mustard or 1/2 cup old style mustard
• 1⁄2 cup tarragon vinegar
• 2 tablespoons minced garlic
• 3 sprigs fresh rosemary, finely chopped
• 2 tablespoons olive oil
• 2 lbs leg of lamb or 2 lbs lamb shoulder, cut into 1 inch cubes
• salt and pepper
• bamboo skewer, soaked for 30 minutes
• 1⁄4 cup lemon juice

directions

1. Combine mustard, vinegar, garlic, rosemary and olive oil in a food processor and mix well.
2. Place lamb in a resealable plastic bag and add marinade.
3. Marinate at least 6 hours, but overnight is better.
4. Remove meat from marinade and season with salt and pepper.
5. Thread meat onto skewers.
6. Brush grilling rack on BBQ with vegetable oil.
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. Remove from grill and cover with foil for a few minutes before serving.