Another marinated crowd pleaser with a custom marinade and a unique barbeque sauce for basting.

  • AUTHOR: Island Grillstone
  • PREP TIME: 20 mins
  • COOK TIME: 10 mins
  • TOTAL: 30 mins
  • SERVES: 4
 

Ingredients

  • 1½ lbs boneless lamb leg, cut into 1¼-inch cubes
  • 2 medium white onions, cut into wedges
  • 2 medium apples, cut into wedges
  • 1 green bell pepper, cut into wedges
  • 1 red bell pepper, cut into wedges
  • 1 yellow red pepper, cut into wedges
  • ½ cup apple juice
  • 2 tbs Worcestershire sauce
  • 2 tbs extra virgin olive oil
  • 1 tsp lemon pepper
  • 2 cloves garlic, minced
  • 1 cup chili sauce
  • ½ cup apple jelly or orange marmalade
  • 1 tbs Worcestershire sauce
  • 1 tsp Dijon-style mustard
  • 2 tbs Thai sweet red chili sauce

Directions

  1. Combine apple juice, 1 tbs Worcestershire sauce, oil, lemon pepper and garlic in large bag or non-metal container.
  2. Add lamb cubes; coat well. Marinate in refrigerator 2 to 24 hours.
  3. Prep barbeque sauce: combine chili sauce, jelly, and 1 tbs Worcestershire sauce, mustard and red pepper flakes in medium saucepan.
  4. Simmer 10 to 15 minutes, stirring occasionally, until slightly thickened.
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