11 Mar Lamb Kabobs
Thread the lamb and veggies on to wooden skewers that have been soaked in water for 30 minutes, or 12-inch metal skewers.
2 pounds trimmed leg of lamb, cut into 1-inch cubes
1 tablespoon olive oil
2 cloves of garlic, minced
1 teaspoon salt
½ teaspoon ground pepper
Juice of 1 lemon
2 tablespoons Dijon mustard
1 tablespoon minced rosemary
1 large onion sliced into 3/8-inch slices
1 pound small zucchini
In a large bowl, whisk the garlic, salt, lemon juice, Dijon mustard, rosemary, and olive oil. Add the lamb cubes, and stir until evenly coated. Let stand at room temperature for 1 hour or refrigerate for up to 3 hours.
Light a grill or preheat a grill pan, thread the lamb, zucchini, mushrooms, and onions onto the skewers.
Tip: For rare meat, thread the meat and veggies close together on the skewers.
For more well-done meat, space the meat and veggies about ½-inch apart. Lightly salt and pepper the skewers, and then brush with more oil.
Grill the kebabs over moderately high heat, turning, until the lamb is browned outside, about 6 minutes, for medium rare.