Saturday, May 13, 2006

Grilled Lamb and Onions on Rosemary Skewers

Lamb, garlic, and rosemary are a perfect blend. I'm not sure how easy it is to find the rosemary skewers in the U.S.,but they can be ordered over the internet primarily from Australia where rosemary is grown in huge amounts for both domestic use and exporting.

3 Lbs lamb, trimmed, cut into 1" Cubes

1/4 cup olive oil

1/3 cup red wine

1 large shallot, chopped

Juice of 1/2 lemon

2 cloves garlic, minced

4 tbls chopped fresh rosemary

24-30 pearl onions, trimmed and peeled

Salt and black pepper, freshly ground

12 rosemary skewers, fresh or dried

Combine all ingredients (except rosemary skewers) in a bowl and toss. Marinate in refrigerator for 2-3 hours, mixing occasionally. Remove lamb cubes and discard marinade. Thread lamb and onions alternately on to the skewers. You may need to make the hole for the rosemary skewers with a metal skewer.

Grill on barbeque for 6-8 minutes on each side, or until cooked as desired.

Serves 6