Mustard-Glazed Lamb Kabobs Print this recipe
This recipe is an adaptation from a traditional roast leg of lamb recipe. You can use shoulder chops or a shoulder roast for this easy grilled treat.

1 ½-3 lbs shoulder roast or shoulder chops, trimmed of fat, gristle and bone, and cut into 1 inch cubes

For the glaze:

1/3 cup Dijon-style prepared mustard
1 Tbs soy sauce
2-3 large cloves of garlic, pureed
½ tspn pulverized rosemary leaves
2-3 Tbs olive oil

Whisk the mustard, soy, garlic and rosemary in a small bowl. By droplets, whisk in the oil to make a thick paste. Mix in with the lamb chunks until well coated and marinate in the refrigerator for at least an hour, up to overnight if you like. When ready to cook, skewer the chunks on kabob skewers and grill 6-8 minutes over hot coals, turning once during cooking. Excellent with fresh cherry tomatoes, herbed rice, a tossed mixed green salad, and a good hearty artisan bread.