Ingredients
| 1-1/2 lb. | boneless lamb, cut into 1-inch cubes | | 1/4 cup | 2 plus tbsp. white wine vinegar | | 1/4 cup | 2 plus 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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Instructions
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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lamb, lamb skewers, main courses