Ingredients:
5 lb. boneless lamb shoulder, cut into 1 inch pieces
6 Tbsp. Dijon mustard
4 Tbsp. Sicilian Lemon White Balsamic
4 Tbsp. Rosemary Olive Oil
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. chopped fresh rosemary
1/2 tsp. crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 - 10 oz. package whole fresh mushrooms
1 - 16 oz. can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 - 10 oz. jar maraschino cherries, drained and juice reserved
1/3 c. Butter Olive Oil
5 lb. boneless lamb shoulder, cut into 1 inch pieces
6 Tbsp. Dijon mustard
4 Tbsp. Sicilian Lemon White Balsamic
4 Tbsp. Rosemary Olive Oil
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. chopped fresh rosemary
1/2 tsp. crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 - 10 oz. package whole fresh mushrooms
1 - 16 oz. can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 - 10 oz. jar maraschino cherries, drained and juice reserved
1/3 c. Butter Olive Oil
Instructions:
Place lamb in a large bowl. In a separate bowl, stir together mustard, vinegar, Rosemary 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 Butter Olive Oil and splashes of juice from the pineapples and cherries to create a basting sauce. Place skewers on pre-heated grill, and cook about 12 minutes, turning and brushing with butter sauce.
*may substitute pork tenderloin for the lamb
