Raspberry and Rosemary Grilled Alberta Lamb Skewers

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Serves 4 appetizer

Serves 8 main course


1 lb. cubed Alberta lamb from loin or leg

2 Tbsp raspberry vinegar

1 Tbsp Dijon mustard

1 Tbsp soy sauce

2 tsp. minced fresh rosemary

1 clove garlic, minced

1 tsp. olive oil

Salt & fresh ground pepper to taste


  1. Thread 4 oz. of lamb onto end of bamboo skewers (makes 8). Arrange in a shallow dish.
  2. Whisk together the vinegar, mustard, soy sauce, rosemary, oil and garlic. Pour over skewers and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.
  3. Discard marinade, place lamb kabobs on a lightly greased grill over medium high heat; cook for about 5 minutes per side for medium rare or to desired doneness. Transfer to platter, tent with foil and rest for 5 minutes before serving.

Recipe courtesy of Chef Phil Joy

Loin Leg Skewers/Kebabs

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522