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8 servings
Preparation time: 30 minutes
Marinate time: 4 to 8 hours
Cook time: 14 minutes
| 3 |
pounds American Lamb leg, or boneless leg roast, cut into 1-1/2-inch cubes |
| 1 |
small red onion, cut into quarters |
| 1/3 |
cup peach jam |
| 1/3 |
cup balsamic vinegar |
| 2 |
tablespoons chopped rosemary |
| 2 |
tablespoons finely chopped garlic |
| 1 |
tablespoon red wine vinegar |
| 1/2 |
cup olive oil |
| 1 |
tablespoon salt |
| 2 |
teaspoons fresh cracked pepper |
| 4 |
whole peaches, skin removed and cut in half, pitted |
| OR |
|
| 8 |
canned or jarred peach halves |
| 16 |
wooden skewers, soaked in water for 20 minutes |
Place the lamb cubes and onion in a large pan. In a bowl, combine jam, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt and pepper; pour over the lamb and onions. Toss to coat. Cover, refrigerate and marinate 4 to 8 hours.
Remove meat from marinade and discard marinade. On each skewer, thread 4 lamb cubes alternating with onion pieces. Grill the kabobs about 4 minutes per side or to desired degree of doneness. When lamb is done, remove from grill, cover and let stand. Grill peaches cut-side down until browned and juicy. Cut each grilled peach in half again and place on the end of each skewer. Serve immediately.
Nutrition per serving: 601 calories, 45 g protein, 15 g carbohydrate, 39 g total fat (60% calories from fat), 171 mg cholesterol, 1 g fiber, 459 mg sodium, 11 mg niacin,0.28 mg vitamin B6, 1 mcg vitamin B12, 4 mg iron, 7 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
