Summer Lamb Kabobs
6 tablespoons dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon crumbled dry sage
4 cloves garlic, chopped
5 pounds boneless lamb meat, cut into 1 inch pieces
4 green bell peppers, cut into large chunks
1 10oz package whole fresh mushrooms
1 16oz can pineapple chunks, drained with the juice reserved
1 pint cherry tomatoes
4 onions quartered
1 10oz jar maraschino cherries, drained & juice reserved
1/3 cup melted butter
-To make the marinade combine the first 8 ingredients together, then add the lamb, mix to coat the meat well, & refrigerate covered overnight
-Preheat the grill to medium high heat
-Add the marinated lamb, fruit, & vegetables to stainless steel or wooden skewers (if using wooden skewers, soak them for at least 15 minutes before using)
-In a small bowl, stir together melted butter & some of the juices from the pineapples & cherries to create a basting sauce
-Place the skewers on preheated grill & cook about 12 minutes, turning and brushing with butter sauce
Lamb Ragu
1 lb ground lamb
2 tablespoons olive oil
2 shallots, diced
1 clove garlic, minced
1 teaspoon dried oregano
3 cups marinara sauce
1 cup beef broth
1 bay leaf
Salt & pepper to taste
Heat 1 tablespoon olive oil in a 12 inch skillet, add lamb and cook until browned.
Remove lamb from pan, turn heat to medium low and add rest of the oil. To this, add shallots and garlic. Cook until soft
Add lamb back into pan. Season with salt, pepper, bay leaf and oregano.
Add marinara sauce and broth. Bring to a boil.
Turn heat down and simmer for 25 to 30 minutes on low. Remove bay leaf before serving.
Serve over cooked pasta