4 pounds of boneless lamb shoulder cut into 1″ pieces
6 tablespoons dijon mustard
4 tablespoons red wine vinegar
4 tablespoons olive oil
4 cloves chopped garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped sage
In a medium sized bowl combine mustard, vinegar, olive oil, salt, pepper, garlic and herbs then mix well. Pour over lamb and marinade for 1 hour.
Prepare lamb for grilling by placing on skewers. If using wood skewers, be sure to soak them in water for 30 minutes prior to grilling. Cook lamb over medium high heat for 5-7 minutes per side to your desired level of doneness. Serve immediately.
Pairs well with chilled Red Cap Vineyards Cabernet Sauvignon.
