This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.
Ingredients
- boneless lamb shoulder, cut into 1 inch pieces: 5 pound
- Dijon mustard: 6 Tbsp
- white wine vinegar: 4 Tbsp
- olive oil: 4 Tbsp
- salt: 0.5 tsp
- black pepper: 0.5 tsp
- fresh rosemary: 0.5 tsp (chopped)
- crumbled dried sage: 0.5 tsp
- garlic: 4 clove (chopped)
- green bell peppers: 4 piece (cut into large chunks)
- whole fresh mushrooms: 1 pack (10 ounce pack)
- pineapple chunks: 1 can (16 ounce can, drained with juice reserved)
- pint cherry tomatoes: 1 piece
- onions, quartered: 4 piece
- maraschino cherries, drained and juice reserved: 1 jar (10 ounce jar)
- butter or margarine: 0.33333 cup (melted)
Metric Conversion
Stages of cooking
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Place lamb in a large bowl.
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In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
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Preheat outdoor grill for direct heat.
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Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
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In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
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Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
