Apple Barbeque Sauce
1Place lamb cubes in sealable plastic bag. Combine apple juice, Worcestershire sauce, garlic, lemon pepper and ginger. Pour over lamb, turning to coat. Refrigerate for at least 2 hours and up to 24 hours.
2Remove meat from marinade, discard marinade, and thread on skewers, alternating meat, apples and vegetables.
3In 1-quart saucepan, combine apple juice and onion and simmer for 2 minutes. Stir in chili sauce, applesauce, brown sugar, Worcestershire sauce, dry mustard and red pepper sauce. Simmer for 10 minutes, stirring occasionally. Remove from heat.
4To Grill: Cook over medium-hot coals. Grill lamb kabobs 4 inches from coals for 12 to 18 minutes or to desired degree of doneness. Turn occasionally and brush with barbecue sauce while grilling.
*Marinate time: 2 to 24 hours
*Cook time: 12 to 18 minutes
Recipe and image provided by the American Lamb Board