directions
-
1
Combine the mustard, vinegar, olive oil, rosemary, sage, garlic, salt and pepper in a bowl
-
2
Add the lamb and toss to coat thoroughly
-
3
Cover and refrigerate for 24 hours. Thread lamb onto kebob skewers alternating with pepper squares
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4
Rotate for 20 minutes or until cooked to desired doneness.
MUSTARD SHISH KEBOBS
ingredients
- 2 pounds boneless leg of lamb,
- cut into 1-inch cubes
- 3 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon minced fresh rosemary
- or 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 2 cloves garlic, minced
- Salt and pepper
- 1 green bell pepper cut into 1-inch squares
- 1 red bell pepper, cut into 1-inch squares