Rosemary Lamb

Lamb chunks are marinated in a mixture of vegetable stock or broth, key lime juice and rosemary leaves. They are threaded onto skewers of rosemary sprigs, along with red bell peppers and quartered key limes, then grilled.

Ingredients:

• Tender young lamb sliced into flat sided chunks (12 pieces will render 4 skewers.)
• 4 Fresh rosemary sprigs, approx. 6-inches long, with 2/3 of the leaves removed from stem and reserved, & soaked for 15 min in ice water.
• 4 small keylimes
• 1 6-oz. can Vegetable stock (3/4 cup)
• 2 Sweet Red Peppers, seeded and chunked
• Kosher Salt & Pepper

Directions:

Cube lamb & place in heavy duty plastic bag. Pour in vegetable stock, add reserved rosemary leaves. Split and squeeze in juice of one keylime. Marinate for 1 to 3 hours in refrigerator. Remove lamb from marinade and discard liquid. Cut remaining key limes into quarters. Thread lamb (3 pieces per skewer) onto soaked rosemary skewers, alternating between quartered key limes and red peppers. Sprinkle lightly with kosher salt and pepper. Place high on Grill over heated coals or scented woods. Turn every 5 minutes or so for even cooking. Cook lamb to your liking, making certain that the lamb is cooked throughout.

Number of Servings: 4

Notes from the Cook: This dish is great served on top of just about anything. We serve it with pecan rice in the warmer months and mashed sweet potatoes in the cooler months. Garnish with additional rosemary.