Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Wine Rosemary Lamb Skewers

List of Ingredients




1 cup dry red wine
1/4 cup olive oil
3 cloves garlic, cut into slivers
1 Tsp chopped fresh thyme or 1 tsp dried thyme leaves, crumbled
1 Tsp chopped rosemary or 1 tsp dried rosemary leaves, crumbled
2 lbs boneless lamb, cut into 1 inch cubes
Salt & pepper (or the spices of your choice)
4 to 5 sprigs fresh rosemary (optional)



Recipe



Combine wine, oil, garlic, thyme & rosemary in a shallow glass dish or large plastic bag. Add lamb; cover dish or close bag. Marinate lamb in the refrigerator up to 12 hrs, turning several times. Remove lamb from marinade, discard marinade. Thread lamb onto 6 metal skewer or bamboo skewers. Season to taste with salt & pepper (or seasoning of your choice.)

Oil graid to help prevent sticking. Grill lamb on a covered grill, over medium briquets, 8 to 10 minuts, turning once or twice. Remove grill cover & throw rosemary onto the coals the last 4 to 5 mins of cooking, if desired. Move skewers to side of grill to keep warm while bred is toasting. Garnish if desired.

Ylds: 6 servings