Minted Lamb Kabobs
These simple, yet elegant mint-glazed skewers of tender lamb and vegetables can be prepared under the broiler or on the grill.
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
- 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.