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Grilled Rosemary Lamb and Pearl Onion Kabobs
Makes 6 Servings
*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
1Place 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.
2Soak wood skewers in water for 30 minutes. (See Notes)
3Spray grill rack with non-stick spray to prevent sticking.
4Remove 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.
  • 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.