Weber 54381 manual Spicy Lamb Kabobs, LEG of Lamb, Pounds lean lamb, cut into 1-1/2 cubes

SPICY LAMB KABOBS

Direct Medium

For the marinade:

1/2 cup olive oil

1/4 cup red wine vinegar 1 tablespoon lemon juice

2 tablespoons grated orange rind

1 green onion and top, chopped 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves

2 pounds lean lamb, cut into 1-1/2" cubes

To make the marinade: Combine the marinade ingredients in a shallow, glass baking dish or plastic bag. Add the lamb.

Refrigerate, covered, 4 to 6 hours. Drain lamb;

Spicy Lamb Kabobsreserve marinade. Pour reserved marinade into a small sauce pan. Bring to a boil over high heat and boil for 10 seconds.

Arrange lamb on 4 to 6 skewers. Grill lamb over direct medium heat to medium doneness, about 10 minutes, turning and basting with the reserved marinade once. Serve warm.

Makes 4 to 6 servings.

LEG OF LAMB

Indirect Medium

1leg of lamb, boned, rolled and tied, 5 to 6 pounds

2cloves garlic, cut into 8 slivers Olive oil

1tablespoon grated lemon peel 3/4 teaspoon salt

1teaspoon dried rosemary leaves

1/4 teaspoon freshly ground black pepper

Using a small pointed knife make 8 small slits in surface of leg of lamb. Insert a sliver of garlic into each slit. Brush roast with oil. Sprinkle lemon peel, salt, rosemary, and pepper over top. Grill over indirect medium heat, about 2-1/2 hours, for medium doneness 160˚F (71˚C). Remove from the grill and let rest for 5 to 10 minutes. Remove the twine. Cut the lamb crosswise into 1/4-inch slices and serve warm.

Makes 10 to 12 servings.

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