Lamb Kebab With Blackberry-Mustard Glaze
|Boneless leg lamb||2 Pound, cut into 1-inch cubes|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh rosemary||1 Tablespoon|
|Seedless blackberry jam||1⁄2 Cup (8 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
In a large bowl combine the olive oil, vinegar, soy sauce, garlic, rosemary and salt.
Add the lamb cubes.
Toss well to coat and cover and refrigerate overnight.
Thread lamb onto kebob skewers.
Rotate for 20 minutes or until cooked to desired doneness.
Combine jam and mustard in a small saucepan over medium heat on the stove to dissolve the jam.
Brush over the kebobs and serve.