This is a fantastic barbecue treat. We rear lambs that are naturally weaned and fed grass. Over the past 15 years, experimenting with lamb recipes has turned into a pastime. Garlic and lamb pair perfectly. This dish is a wonderful favorite among family and friends because of the way the herbs and spices in it complement the meat.
| Prep Time: | 20 mins |
| Cook Time: | 12 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 32 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 5 pounds boneless lamb shoulder, cut into 1 inch pieces
- 6 tablespoons Dijon mustard
- 4 tablespoons white wine vinegar
- 4 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon crumbled dried sage
- 4 cloves garlic, chopped
- 4 green bell peppers, cut into large chunks
- 1 (10 ounce) package whole fresh mushrooms
- 1 (16 ounce) can pineapple chunks, drained with juice reserved
- 1 pint cherry tomatoes
- 4 onions, quartered
- 1 (10 ounce) jar maraschino cherries, drained and juice reserved
- ⅓ cup melted butter or margarine
Instructions
- Place lamb in a large bowl.
- In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
- Preheat outdoor grill for direct heat.
- Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
- In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
- Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 13 g |
| Sodium | 266 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Phenomenal, everyone loved it. Served it with buttered jasmine rice. Would like to find a sauce to serve beside it.
Haven’t tasted it yet, but it sure does look good. I left out the cherries but follow the recipe for all other ingredients. Also cooked on my stove top grill.
This is my new favorite thing to eat. Ever. And I didn’t even know that I liked lamb!! Life changing!
It was really good!!!!
Made it per the recipe except added some thyme and chopped mint leaves. I also poured extra marinade over the prepared vegetables and left overnight in separate bowl. I then placed the veggies in one grill basket and the lamb in another. Grilled the veggies first and kept them in a preheated oven until the lamb was ready. Very nice!
This turned out great. I trimmed the 4pound shoulder down to 2 pounds to end up with tender meat and then marinated it for 2 days. I grilled at moderate heat for 20 minutes which cooked the lamb nicely. I didn’t use cherries but added some mint sauce to the basting liquid.
Love the recipe give it a try
I normally enjoy a dill type marinade on lamb but I was pleased with how this marinade turned out. I forgot to put to put it in overnight so it actually marinated for about 7 hours which turned out fine. I skewered the lamb together and did the vegetables separately. Turned out great.
Delicious.
The recipe was great, I did tweak it a bit by leaving out the sage; I don’t care for it.
Perfect marinade
Sometimes there need be no changes…………this was pure and simply DELICIOUS!
Super yummy. Can’t really overdo the Rosemary.
Very good kabobs. I used boneless leg of lamb, and mixed colors of bell peppers. I used the cherry juice in the basting sauce but only used the cherries as a garnish. I had two guests here that had never tasted lamb and they both thought it was excellent!
Great flavor – marinated 2 days. Lamb shoulder steaks. Grilled in cast iron skillet.
Very good! Made as written. No gamey aftertaste that you sometimes get with lamb.
Good marinade and flavors. I didn’t use the cherries but I did use the pineapple. Will make again.
Delicious marinade! Thanks for sharing. Used it on both lamb and chicken kabobs. Omitted the pineapple & maraschino cherries since didn’t have them, and also the butter.
Cut recipe in third….mostly 2 tablespoons of the Dijon mustard. marinaded for about 2 hours. This was really tasty. Did not add any of the fruit, just peppers, onions and mushrooms. Dredged them in the sauce when I put on the skewer. Served with spinach salad and pilaf, great!
My wife is not normally a lamb eater but this marinade has changed that! We buy boned leg of lamb cut into kabob sizes and mix the marinade and lamb in a large container, let it sit overnight then transfer to ziplock bags with 2-3 servings per bag. Freeze and pull out for an easy barbeque. Wonderful!
What a delicious recipe – I made 1/4 of the marinde and poured it over 5 loin lamb chops. I doubled the oil (which was only 2 tbsp given the proportions) as I found the mustard taste too strong – but the added oil was just the ticket. I only refrigerated the lamb for a few hours and the flavour was awesome. Will try as kebobs in the future.