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Lamb Kabobs
Copyright, 2006, Ina Garten, All Rights Reserved

Ingredients
4 pounds top round lamb
2 tablespoons minced garlic (4 to 5 cloves)
2 tablespoons minced fresh rosemary leaves
4 teaspoons minced fresh thyme leaves
1/2 cup mild olive oil
1/2 cup dry red wine
4 tablespoons red wine vinegar
Kosher salt
4 small red onions
4 pints cherry tomatoes
Wooden skewers

For the sauce:
1 cup good chicken stock
1/2 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions
Cut the lamb in 1 1/2-inch cubes. You should have
about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar,
and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic
wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.

Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the
grill.

Cut the red onions in quarters and separate each quarter into 3 or 4 sections.
Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on
skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5
cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the
tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb
skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times,
until the lamb is medium rare. Approximately 5 minutes before the lamb is done,
place the tomato skewers on the grill, turning once, until seared on the outside
but still firm inside.

For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a
medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add
the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the
side.