| Back to: Recipe HomeMeats Recipes | Printable View |
Grilled Rosemary Lamb and Pearl Onion Kabobs
Ingredients
| * | 3 lbs. leg of lamb, boned, trimmed, cut into 1 1/2-inch cubes |
| * | 1/3 cup full-bodied red wine, such as Cotes du Rhone or Merlot |
| * | 1/4 cup extra virgin olive oil |
| * | Juice of 1/2 lemon |
| * | 2 cloves garlic, minced |
| * | 1 large shallot, chopped |
| * | 4 tbls. fresh rosemary, chopped |
| * | Salt and freshly ground black pepper |
| * | 24-30 pearl onions, trimmed and peeled |
Instructions
| 1 | Place lamb cubes in a large plastic zip-lock bag. Add wine, olive oil, lemon juice, garlic, shallot and rosemary. Season with salt and pepper. Seal the bag and shake to coat the lamb. (Alternately, combine all ingredients in a shallow bowl and toss to coat.) Marinate in refrigerator 2-4 hours, mixing occasionally. |
| 2 | Soak wood skewers in water for 30 minutes. (See Notes) |
| 3 | Spray grill rack with non-stick spray to prevent sticking. |
| 4 | Remove lamb cubes from bag and discard marinade. Place lamb and onions alternately on the skewers. Grill 6-8 minutes on each side or until cooked to desired doneness. |
Notes
- For a fabulous presentation, use fresh rosemary skewers when available. Soak skewers in water for 30 minutes. Pierce the lamb cubes with a knife and thread the lamb onto the rosemary skewers.