Rating: 5 stars
44 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is an awesome treat for the grill. We raise grass-fed lambs that are weaned naturally. Experimenting with lamb recipes over the past 15 years has become a hobby. Lamb and garlic go so well together. In this recipe, the combination of herbs and spices complement this meat and make a great family-and-friend favorite.

Recipe Summary

prep:
20 mins
cook:
12 mins
additional:
8 hrs
total:
8 hrs 32 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place lamb in a large bowl.

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  • 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

406 calories; protein 20g; carbohydrates 13.2g; fat 30.3g; cholesterol 89.8mg; sodium 266.1mg. Full Nutrition
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