Get Cooking with Clint

Serves 8

• 3 lbs lamb leg or boneless leg roast, cut into 1 ½ inch cubes
• 1 small red onion, cut into quarters
• 1/3 cup peach jam
• 1/3 cup balsamic vinegar
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons finely chopped garlic
• 1 tablespoon red wine vinegar
• ½ cup olive oil
• 1 tablespoon salt
• 2 teaspoons fresh cracked pepper
• 4 whole peaches, skin removed and cut in half, pitted
• 16 skewers (if wooden, soak for an hour)

1.  Place lamb cubes and onion in large pan.  In a bowl, combine jam, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt and pepper; pour over lamb and onions.  Toss to coat.  Cover, refrigerate and marinate for at least 8 hours.

2.  Remove meat from marinade and discard marinade.  On each skewer, thread 4 lamb cubes, alternating with onion pieces.  Grill kebobs to desired doneness.

3.  When lamb is done, remove from grill, cover and let stand.  Grill peaches cut-side down until brown juicy.  Cut each grilled peach in half and place on end of each skewer.