Grilled Peach and American Lamb Kebabs

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