Lamb: Lamb Dishes: Lamb and Rosemary Kebobs

Tender lamb kebobs with rosemary and honey.

Author: Meat and Livestock Corporation
Date: November 18, 2008

Suggestions: For best results allow extra time for marinating.

Serves: 4 person(s)
Yield: 4 x kebobs

Preparation Time: 20 mins
Cooking Time: 10 mins
Extra Time: 30 mins (or overnight, 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.