Description
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
- 5 pounds boneless lamb shoulder, cut into 1 inch pieces
- 6 tablespoons Dijon mustard
- 4 tablespoons white wine vinegar
- 4 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon crumbled dried sage
- 4 cloves garlic, chopped
- 4 green bell peppers, cut into large chunks
- 1 (10 ounce) package whole fresh mushrooms
- 1 (16 ounce) can pineapple chunks, drained with juice reserved
- 1 pint cherry tomatoes
- 4 onions, quartered
- 1 (10 ounce) jar maraschino cherries, drained and juice reserved
- ⅓ cup melted butter or margarine
Instructions
- Place lamb in a large bowl.
- 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.
- Preheat outdoor grill for direct heat.
- Add marinated lamb
- fruit
- and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
- In a small bowl
- stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
- Place skewers on preheated grill
- and cook about 12 minutes
- turning and brushing with butter sauce.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 8 hrs 32 mins
Servings: 20