RECIPES Balsamic Spiced Lamb Kabobs Email this recipe Preparation Time: 15 minutes Marinating Time: 6 to 8 hours Cooking Time: 15 to 20 minutes Servings: 4 • 1 pound boneless Cedar Springs American lamb (leg or shoulder), cut into 1 1/4-inch cubes • 3 tablespoons balsamic vinegar or red wine vinegar • 2 tablespoons olive oil • 2 tablespoons water • 2 cloves garlic, minced • 1 teaspoon dried rosemary leaves • 1/2 teaspoon salt • 1/2 teaspoon ground cumin • 1/4 teaspoon pepper • 1/4 teaspoon ground red pepper • 1/4 teaspoon ground coriander • 1/2 firm cantaloupe, peeled and cut into 1- to 2-inch pieces • 16 green onions, cut into 2-to 3-inch pieces Directions Place lamb in a heavy-duty plastic bag set in a shallow dish. For marinade, in a medium bowl combine vinegar, oil, water, garlic, rosemary, salt, cumin, pepper, red pepper, and coriander. Pour marinade over lamb in bag. Seal bag; turn to coat. Marinade in the refrigerator for 6 to 8 hours, stirring occasionally. Drain lamb, reserving marinade. Thread lamb, cantaloupe, and green onions of four 14-inch skewers. Brush with marinade. Place on the grill rack directly over moderate coals. Grill 4 inches from coals for 15 to 20 minutes or to desired doneness, turning once and brushing with marinade. (Or, broil 3 to 4 inches from heat for 10 to 15 minutes, turning once and brushing with marinade.) Nutrition facts per serving: 264 calories, 14 g total fat, 76 mg cholesterol, 337 mg sodium Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety