Lamb and Rosemary Kebobs 

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Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 10 mins
Extra Time: 30 mins (or overnight, for marinating)

Yield: 4 x kebobs

Tender lamb kebobs with rosemary and honey.

Suggestions:

For best results allow extra time for marinating.

Ingredients:

17 1/2 oz diced lean lamb (lamb round steak, topside steak, fillet, eye of loin)

24 sprigs of rosemary, approximately

1/4 cup white wine

1 Tbsp lemon juice

1 Tbsp honey

1 Tbsp olive oil

2 tsp crushed garlic

1 Tbsp chopped rosemary

Directions:

MARINADE: Combine rosemary, white wine, lemon juice, honey, olive oil, garlic, and rosemary. Marinate diced lamb for about 30 minutes, overnight if time allows. Reserve marinade as baste.

LAMB: Dice lamb into 1-inch cubes. Thread lamb onto oiled metal skewers or pre-soaked wooden ones, alternating with thick sprigs of rosemary.

Cook on a hot barbecue or char-grill until well sealed (about 5 to 6 minutes), turning occasionally and basting with marinade.

For rare meat, remove immediately after sealing. For medium or well done, move to cooler part of barbecue or reduce heat to medium/low and continue cooking about 3 to 4 minutes for medium, 4 to 5 minutes for well done, turning occasionally.

Test that kebobs are cooked to your liking by squeezing with tongs rather than cutting them. Cover and rest about 1 minute before serving to retain juiciness.

Variations:

Serve with salad and potato wedges, if desired.

Serving suggestions are not included in the nutritional analysis.

Author:

Meat and Livestock Corporation