Serves: 4
Total Calories: 728

FOR THE MARINADE:
1 cup dry red wine
1/2 cup minced red onion
2 tablespoons finely chopped fresh sage
1 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

2 pounds boneless leg of lamb, trimmed of nearly all fat, cut into 1-inch pieces

FOR THE MOP:
1/3 cup extra-virgin olive oil
1 tablespoon minced fresh sage
1 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

24 ripe cherry tomatoes

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Place the lamb pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 8 to 12 hours, turning occasionally.

TO MAKE THE MOP: In a food processor blend together the mop ingredients until smooth. Set aside at room temperature for about 3 hours.

Remove the lamb pieces from the bag and discard the marinade. Thread the lamb and the tomatoes alternately on skewers, but don't crowd them each skewer should have about six pieces of lamb and four tomatoes. Brush the lamb and tomatoes with the mop. Grill the kabobs over Direct High heat until the lamb is medium rare, 5 to 6 minutes, turning and basting with the mop once halfway through grilling time. Serve hot.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 728
Calories from Fat: 453

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Lamb
Brandied Lamb Pockets
Butterflied Leg of Lamb
Greek Hoagies With Creamy Feta Dressing
Indonesian Lamb Satay With Spicy Peanut Sauce
Lamb Kabobs With Sage Oil Mop
Madras-Style Meatball Kabobs
Mediterranean Lamb Burgers
Moroccan Lamb In Pita
Pesto-Stuffed Loin Chops
Rack Of Lamb With Orange-Cranberry Chutney
Southwest Kabobs
Spice-Glazed Rib Chops With Pear Chutney
Teriyaki Lamb Steaks
Tuscan-Style Rib Chops With Panzanella