Minted Lamb Kabobs

(from Brenda Reau in sheep!)

Ingredients Directions
  • 2 pounds lamb cut into 24 cubes
  • ¾ cup cider vinegar
  • ½ cup olive oil
  • ¼ cup honey
  • ¼ cup chopped fresh mint
  • 2 tsp dried rosemary
  • 3 cloves garlic, minced
  • ½ cup finely minced onion
  • 1 large red onion, cut into 12 wedges
  • 1 package frozen artichoke hearts, thawed
  • 24 cherry tomatoes
  • 6 skewers

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.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 17:10:04 EST 1997