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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/2 lb. boneless lamb, cut into 1-inch cubes
1/4 cup plus 2 tbsp. white wine vinegar
1/4 cup plus 2 tbsp. water
2 tbsp. dry sherry
1-1/2 tbsp. sugar
2 tbsp. chopped fresh parsley
1 tbsp. crushed dried whole rosemary
1/2 tsp. salt
1/4 tsp. pepper
4 lg. fresh mushroom caps, fluted
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Directions:
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Place lamb in a large, shallow dish. Combine remaining ingredients except mushrooms. mixing well. Pour over lamb; cover and marinate in refrigerator at least 2 hours.
Remove lamb from marinade; place on 4 skewers. Reserve 1/2 cup marinade; set aside. Grill kabobs 15 to 20 minutes over medium coals, turning and basting frequently with remaining marinade.
Combine reserved 1/2 cup marinade and mushrooms in a saucepan, and bring to a boil. Reduce heat, and simmer 4 to 5 minutes. Drain. Place a mushroom cap on each skewer with lamb.
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