Lamb and Rosemary Kebobs
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
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.
Tips:
For best results allow extra time for marinating.