Tender lamb kebobs with rosemary and honey.
Author: Meat and Livestock Corporation
Suggestions: For best results allow extra time for marinating.
Serves: 4 person(s)
Preparation Time: 20 mins
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
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.
Serving suggestions are not included in the nutritional analysis.
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