<p />I found a great recipe for Lamb marinade that I used yesterday for Lamb Kebabs. It was OUTRAGEOUS! I marinated for 24 hours and served the kebabs with rice, fresh Tzatziki sauce, and warm sliced Ciabatta bread. An awsome meal. Hats off to the Morgan Vally Lamb folks out in Utah for a great marinade recipe! Here's the recipe and link.[p] l Tbs. coarse black pepper
l Tbs. Kosher Salt
l/2 tsp. cayenne pepper
l tsp. cardoman
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
l Tbs. paprika
2 Tbs. dijon mustard
4 Tbs. chopped fresh garlic
4 Tbs. grated onion
l Cup. plain yogurt[p]Preparation:
Dice lamb into l" chunks following the natural pockets of the leg, (trim any sinew and cut against the grain).
Combine all marinade ingredients in a large mixing bowl, add lamb and allow to marinate in the refrigerator up to 24 hrs.
Remove lamb from marinade, skewer the kebob ingredients alternating the peppers, onions and lamb.
[ul][li]Morrocan Spice Lamb kebobs from Morgan Valley Lamb