Busters Recipes

Grilled Sage Lamb Kabob
  
  2 tbsps. fresh sage 
2 tbsps. fresh flat leaf parsley
2 tbsps. fresh chives
1 tbsp. fresh lemon juice
1 tbsp. pure maple syrup
2 tbsps. dry sherry
1 tbsp. extra virgin olive oil
1 tbsp. dark brown sugar
1/4 tsp.  salt
8 ounces lean lamb shoulder
2 cups water
4 medium red potatoes
1/2 medium white onion (peeled and halved)
1/2 red bell pepper
6 shiitake mushroom caps
  
  Place the sage, parsley, chives, lemon juice, pure maple syrup, sherry, olive oil, brown sugar and salt in a blender and puree until smooth.
Cut the lamb into eight, one-ounce cubes. Combine the marinade and lamb in a zipper bag. Allow to marinate in the refrigerator at least four hours (overnight is best).
Place the water in a stock pot fitted with a steamer basket over high heat.
Cut the potatoes in half. Place the potatoes and the half onion in a steamer and steam for 15 minutes. Allow to cool.
Quarter the half onion and the pepper.
On a skewer place, alternate: mushroom cap, lamb cube, quartered onion, quartered pepper and potato. Keep the marinade in reserve.
Cook kabobs over a hot grill. Turn about every three minutes and baste with the remaining marinade as the kabobs cook.
Makes 2 servings