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.
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