Title: Lamb Kabobs
Categories: Lamb Entree Grill
Yield: 4 Servings

1 1/2	lb	Boneless lamb; cut into 1- inch cubes
1/4	c	White wine vinegar plus
2	tb	White wine vinegar
1/4	c	;water plus
2	tb	;water
2	tb	Dry sherry
1 1/2	tb	Sugar
2	tb	Fresh parsley; chopped
1	tb	Dried whole rosemary; crushed
1/2	ts	Salt
1/4	ts	Pepper
4	lg	Fresh mushroom caps; fluted

Place lamb in a large, shallow dish. Combine remaining ingredients except mushrooms. mixing well. Pour over lamb; cover and marinate in refrigerator at least 2 hours.

Remove lamb from marinade; place on 4 skewers. Reserve 1/2 cup marinade; set aside. Grill kabobs 15 to 20 minutes over medium coals, turning and basting frequently with remaining marinade.

Combine reserved 1/2 cup marinade and mushrooms in a saucepan, and bring to a boil. Reduce heat, and simmer 4 to 5 minutes. Drain. Place a mushroom cap on each skewer with lamb. Yield: 4 servings.

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