Grilled Peach and Lamb Kabobs

• From: American Lamb Board

Ingredients

• 3 lbs lamb leg, or boneless leg roast, cut into 1 1/2-inch cubes

• 1 small red onion, cut into quarters

• 1/3 cup peach jam

• 1/3 cup balsamic vinegar

• 2 Tbs rosemary, chopped

• 2 Tbs garlic, finely chopped

• 1 Tbs red wine vinegar

• 1/2 cup olive oil

• 1 Tbs salt

• 2 tsp pepper, freshly ground

• 4 whole peaches, skin removed, cut in half, and pitted or 8 canned or jarred peach halves

• 16 wooden skewers, soaked in water for 20 minutes

Surprisingly simple—juicy peach and tender lamb kabobs to serve at your next outside gathering.

Directions

• Place the lamb cubes and onion in a large pan. In a bowl, combine peach 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 to 8 hours.
• Remove meat from marinade and discard marinade. On each skewer, thread four lamb cubes, alternating with onion pieces. Grill the kabobs about 4 minutes per side, or to desired degree of doneness.
• When lamb is done, remove from grill, cover, and let stand. 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.