A sophisticated taste and an long-time
favorite that can be cooked indoors or out.
Minted
Lamb Kabobs
- 1 (12-ounce) jar mint
jelly - divided use
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1 pound boneless leg of lamb, cut into cubes
2 zucchini, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch pieces
1 onion, cut in wedges
8 mushrooms
- Combine 1/2 cup jelly,
rosemary and black pepper in small saucepan. Cook over low heat
until jelly is melted. Cool; transfer to medium bowl. Add lamb;
cover and refrigerate for 2 hours.
- Preheat grill or broiler.
- Thread lamb and vegetables
alternately on skewers. Grill or broil to desired doneness, brushing
with remaining jelly and turning skewers frequently.
Makes 4 servings.
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