Leg of Lamb Roast Recipes

Ingredients:

Lamb Kebobs
2 lbs lamb, leg or shoulder,
cut into 1-1/4-inch cubes
1 c apple juice
1 Tbs Worcestershire sauce
2 cloves garlic, sliced
1/2 Tsp lemon pepper
1/4 Tsp ground ginger
1 large apple, cut in 12 wedges
Assorted vegetables: 1 large green or red bell pepper, 1 large onion, 1 small summer squash, cut in 1-1/4-inch cubes
8 (12-inch) bamboo skewers soaked in water

Method:

Lamb Kebobs
Place lamb cubes in sealable plastic bag. Combine apple juice, Worcestershire sauce, garlic, lemon pepper and ginger. Pour over lamb, turning to coat. Refrigerate for at least 2 hours and up to 24 hours.

Remove meat from marinade, discard marinade. Thread on skewers, alternating meat, apples and vegetables.

Apple Barbecue Sauce
In 1-quart saucepan, combine apple juice and onion and simmer for 2 minutes. Stir in chili sauce, applesauce, brown sugar, Worcestershire sauce, dry mustard and red pepper sauce. Simmer for 10 minutes, stirring occasionally. Remove from heat.

To Grill: Cook over medium-hot coals. Grill lamb kebobs 4 inches from coals for 12 to 18 minutes or to desired degree of doneness. Turn occasionally and brush with barbecue sauce while grilling.

To Broil: Place lamb kebobs on broiler pan which has been lightly oiled or sprayed with nonstick coating. Broil lamb 4 inches from source of heat. Brush with barbecue sauce and turn kebobs occasionally while broiling. Continue to brush with barbecue sauce. Cook approximately 12 to 18 minutes or to desired degree of doneness.