RR wrote:
> Damsel > wrote:
>
>> Lynn Gifford made marinated lamb kabobs for a Twin Cities cook-in
>> awhile back. Crash and I both loved them. Neither of us had ever
>> tried lamb before, and we haven't had any since.
>> What would be a good cut for use in kabobs? I know absolutely
>> nothing about lamb, so be kind.
>>
>> Thanks,
>> Carol
>
> Leg, marinated with olive oil, lemon juice, garlic and rosemary.
> Garlic and rosemary were made to go with lamb ;-).

Damsel *hates* rosemary! I can't emphasize it more strongly. Okay, maybe I
can... she despises rosemary. She'd probably rather roast in Hell than eat
rosemary. Okay, maybe not that bad, but seriously, she wouldn't put
rosemary on it, trust me.

Jill

> IMO, grass-fed lamb has far better flavour than grain-fed lamb so, if
> you can find it, use locally raised grass-fed lamb. Australian
> grass-fed lamb is also a good choice (my local Costco sells boneless
> leg of Australian grass-fed lamb that is excellent).
> Sprinkle a bit of rosemary on the coals while grilling.
>
> Enjoy.
>
> Ross.
> To email, remove the "obvious" from my address.