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
- Thread 4 oz. of lamb onto end of bamboo skewers (makes 8). Arrange in a shallow dish.
- 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.
- 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