Grilled Lamb Kebobs
| Grilled Lamb Kebobs | Print |
Recipe type: Lamb Kebobs
Recipe By: Alice Morrow
Ingredients
- LAMB KEBOBS (I usually purchase them at Fresh Market. They are already prepared on skewers. If not have butcher cut you strips of lamb from the tenderloin of the lamb.) I usually figure 2 skewers per person.
- 4-6 sprigs of fresh rosemary, removed from stem and roughly chopped
- ½ c. extra virgin olive oil
- ¼ c. balsamic vinegar
- ¼ c. honey
- ¼ c. spicy mustard
- Kosher salt and fresh black pepper
- Red-wine reduction basting sauce
Instructions
- Season kebobs and set in a shallow pan.
- Mix the rosemary, olive oil, vinegar, honey and mustard and pour over the kebobs and rub it all over them and let set in refrigerator overnite or for at least 4 hours.
- Make the basting sauce.
- Grill kebobs to the degree of doneness that you like. They do not take very long to cook.
- Baste the kebobs with the sauce.
- Serve.
Notes
*****If you have any leftover kebobs, they make great wraps.
| Grilled Lamb Kebobs | Print |
Recipe type: Red Wine Reduction Basting Sauce
Recipe By: Alice Morrow
Ingredients
- 1 bottle of red wine (inexpensive or if you have any leftover wine just dump them all together.)
- 1 stick butter
- 1 onion, diced
- ½ c. honey
- ½ c. balsamic vinegar
Instructions
- Saute onion in butter.
- Add wine and reduce by ½.
- Add honey and vinegar, let simmer for about 15-20 minutes.
- Cool and place in smaller containers and refrigerate.
Notes
*****Use to baste during grilling and after. I use this on pork, lamb and duck breasts.
Related Posts
