directions
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1
In a large bowl combine the olive oil, vinegar, soy sauce, garlic, rosemary and salt
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2
Add the lamb cubes
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3
Toss well to coat and cover and refrigerate overnight. Thread lamb onto kebob skewers
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4
Rotate for 20 minutes or until cooked to desired doneness. Combine jam and mustard in a small saucepan over medium heat on the stove to dissolve the jam
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5
Brush over the kebobs and serve.
LAMB KEBOBS WITH BLACKBERRY-MUSTARD GLAZE
ingredients
- 2 pounds boneless leg of lamb,
- cut into 1-inch cubes
- 1/3 cup olive oil
- 1/4 cup tarragon vinegar
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 cup seedless blackberry jam
- 1/4 cup Dijon mustard