Tender lamb kebobs with rosemary and honey.
Preparation Time: 20 mins
Cooking Time: 10 mins
Extra Time: 30 mins
(or overnight, for marinating)
Yield: 4 x kebobs
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.
Serve with salad and potato wedges, if desired.
Serving suggestions are not included in the nutritional analysis.
For best results allow extra time for marinating.