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Ingredients

• 5 pounds boneless lamb shoulder, cut into 1 inch pieces
• 6 tablespoons Dijon mustard
• 4 tablespoons white wine vinegar
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon crumbled dried sage
• 4 cloves garlic, chopped
• 4 green capsicums, cut into large chunks
• 1 (10 ounce) packet whole fresh mushrooms
• 1 (16 ounce) can pineapple chunks, drained with juice reserved
• 1 pint cherry tomatoes
• 4 onions, quartered
• 1 (10 ounce) jar maraschino cherries, drained and juice reserved
• 1/3 cup melted butter or margarine

Description

This Is An Awesome Treat For The Summer Grill. We Raise Grass Fed Lambs That Are Weaned Naturally. Experimenting With Lamb Recipes Over The Past 15 Years Has Become A Hobby. Lamb And Garlic Go So Well Together. In This Recipe The Combination Of Herbs And

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