YIELD: 8 SERVINGS
3 lbs. lamb leg, or boneless leg roast, cut into 1½" cubes
1 small red onion, cut into quarters
⅓ cup peach jam
⅓ cup balsamic vinegar
2 Tbsps. chopped rosemary
2 Tbsps. finely chopped garlic
1 Tbsp. red wine vinegar
½ cup olive oil
1 Tbsp. salt
2 tsps. fresh cracked pepper
4 whole peaches, skin removed and cut in half, pitted or 8 canned or jarred peach halves.
16 wooden skewers, soaked in water for 20 minutes
1. Place the lamb cubes and onion in a large pan. In a bowl, combine jam, balsamic vinegar, rosemary, garlic, red wine vinegar, oil, salt and pepper; pour over the lamb and onions. Toss to coat. Cover, refrigerate and marinate 4 to 8 hours.
2. Remove meat from marinade and discard marinade. On each skewer, thread 4 lamb cubes alternating with onion pieces. Grill kebobs about 4 minutes per side or to desired degree of doneness.
3. When lamb is done, remove from grill, cover and let stand. Grill peaches cut-side down until browned and juicy. Cut each grilled peach in half again and place on the end of each skewer. Serve immediately.
Photo and recipe: the American Lamb Board