Tangy Raspberry Lamb Kabobs

recipe
For a quick meal, serve with rice and grilled onions or mushrooms.

Yield:

4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 258
Caloriesfromfat 37 %
Fat 10.6 g
Satfat 3.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31.9 g
Carbohydrate 6.7 g
Fiber 0.0 g
Cholesterol 101 mg
Iron 0.0 mg
Sodium 118 mg
Calcium 0.0 mg

Ingredients

1/4 cup seedless raspberry jam
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon crumbled dried rosemary
1 1/4 pounds lean boneless leg of lamb, cut into 1-inch pieces
Cooking spray

Preparation

1. Combine first 4 ingredients in a bowl. Add lamb, tossing to coat. Thread lamb onto 4 (6-inch) skewers, leaving space between pieces. Brush kabobs with jam mixture.

2. Prepare grill.

3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 3 to 4 minutes. Turn kabobs, and brush with jam mixture. Grill, covered, 3 to 4 additional minutes or to desired degree of doneness.

January 2001
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