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NY, New York

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Reviewed Lamb Kabobs

Nov 16, 2010 in Food Network Community Toolbox on Food Network

I only marinated the lamb for two hours using vermouth instead of red wine and the lamb had plenty of flavor. I'd use less rosemary next time. I served it with a Brussels sprouts and potato hash. The sauce was just the right touch to pull the meal together, light and just slightly lemony for a hint of Greece.

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