Method:

Step 1 cut lamb into 1.5 inch cubes (20 cubes). combine garlic, rosemary and thyme with olive oil, red wine vinegar, and salt in a bowl. add lambs cubes. Refrigerate overnight or for 2 days. Toss occasionally.

Ingredients:

2 Lamb Ribroast, TOP ROUND LAMB FOR KEBABS
3 cloves Garlic, minced
2 tablespoons Fresh Rosemary, minced
2 teaspoons Fresh Thyme
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
1 tablespoon Kosher Salt, and pepper
3 Red Onion
1⁄2 cup Chicken Broth, College Inn
1⁄4 cup Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice, fresh squeezed
1 pinch Kosher Salt
2 pints Red Cherry Tomato