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LAMB, Grilled on Skewers




Source of Recipe


Posted at JewishFood-List.com as "Shoulder Of Lamb, Grilled" by Sandy Calin


List of Ingredients




1/2 cup Dijon Mustard
2 tablespoons Soy Sauce
3 tablespoons Olive Oil
3 large clove Garlic, minced
one 2-1/2" piece fresh Ginger Root, minced
1 tablespoon fresh Rosemary, chopped
1 3-to-4 lb. Lamb Shoulder Roast, butterflied or cubed

Recipe



1) Whisk marinade ingredients together.

2) Marinate Lamb for 24 to 48 hours.

3) Slide onto Skewers and grill.

NOTE FROM FREYA: If using wooden skewers, soak them for a few hours in cold water to soften them a little bit for the grilling process.

NOTE FROM SANDY CALIN: "This is my favorite lamb recipe. I often cut the lamb into cubes, marinate it overnight and grill it on skewers. Sometimes I put pieces of bell pepper and onion between the meat cubes, but it isn't necessary."

SERVES 6