YIELD: 8 SERVINGS 3 lbs. lamb leg, or boneless leg roast, cut into 1½" cubes1 small red onion, cut into quarters⅓ cup peach jam⅓ cup balsamic vinegar2 Tbsps. chopped rosemary2 Tbsps. finely chopped garlic1 Tbsp. red wine vinegar½ cup olive oil1 Tbsp. salt2 tsps. fresh cracked pepper4 whole peaches, skin removed and cut in half, pitted or 8 canned or jarred peach halves.16 wooden skewers, soaked in water for 20 minutes 1. Place the lamb cubes and onion in a large pan. In a bowl, combine ...
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