Lamb Kabobs

12 ounces lean boneless lamb leg (or shoulder)
1/4 cup stone ground mustard
3 tablespoons freshly squeezed lemon juice
2 green onions finely chopped
2 teaspoons of fresh thyme (finely chopped, or 1/2 teaspoon dried)
16 small new (red) potatoes
1 Bermuda onion, cut into wedges
1 red, green or yellow pepper (cubed) - You can alternate the colors (Stoplight) if you wish
Trim fat from meat before cutting into 1" cubes. Place in a medium glass bowl.

Marinade: Blend the mustard, lemon juice, green onion and thyme. Pour half of the marinade over the meat, and coat. Cover and allow to marinate in the refrigerator for 3 to 5 hours.

Cook (boil or microwave) potatoes until they are tender (do not over cook). Allow them t o cool.

Pull onion wedges apart so that they are in 2 to 3 layers.

Drain the meat from the marinade (discard; do not keep the marinade).

Using METAL skewers (don't have to soak and can be re-used), thread the meat, potatoes, onion and peppers (leave 1/4" between each unit).

Broil* on an unheated rack of the broiler pan 4" from the heat for 8 minutes. Turn the meat and brush with the glaze (stop 5 minutes before the meat is done).

Serve with rice, cous-cous or salad.

* Of course, you can do this on your grill also.