Combine vinegar, oil, honey, mint, minced onion, rosemary, garlic, salt and pepper. Add lamb and coat evenly. Cover and refrigerate for several hours or overnight.
If you are using bamboo skewers, soak them in water for at least ½ hour before preparing skewers. Drain lamb. Thread each skewer with an onion wedge, lamb cube, artichoke heart, cherry tomato; repeat until the skewers are filled.
Grill approximately 15 minutes or until desired doneness.
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© 1998 Ronald Florence Last modified: Sat Nov 8 17:10:04 EST 1997