3 lb. American Lamb leg, or boneless leg roast, cut into 1 1/2-in. cubes 1 small red onion, cut into quarters 1/3 c. peach jam 1/3 c. balsamic vinegar 2 Tbsp. chopped rosemary 2 Tbsp. finely chopped garlic 1 Tbsp. red wine vinegar 1/2 c. olive oil 1Tbsp. salt 2 tsp. fresh cracked pepper 4 whole peaches, skin removed and cut in half, pitted or 8 canned or jarred peach halves 16 wooden skewers, soaked in water for 20 min.
What to do:
1. Place the lamb cubes and onion in a large pan. In a bowl, combine jam, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt and pepper; pour over the lamb and onions. Toss to coat. Cover, refrigerate and marinate 4-8 hr. 2. Remove meat from marinade and discard marinade. On each skewer, thread 4 lamb cubes alternating with onion pieces. 3. Grill the kabobs about 4 min. per side or to desired degree of doneness. When lamb is done, remove from grill, cover and let stand. 4. Grill peaches cut-side down until browned and juicy. Cut each grilled peach in half again and place on the end of each skewer. Serve immediately.
* Recipe and image provided by the American Lamb Board
