Rosemary Lamb Skewers
	3/4 cup    white grape juice   2 Tbs    olive oil   2 Tbs    lime juice   1 1/2 tsp    fresh rosemary   2 cloves    garlic   1/8 tsp    cinnamon   500 g    lamb round steak   2 cups    baby carrots   350 g    button mushrooms   1 large    red or green capsicum     fresh rosemary (optional)     1 Snip rosemary. Mince garlic. Cut lamb into 2.5cm dice. Trim carrots, leaving 2.5cm stem if desired. Scrub but do not peel. Steam for 3 mins till tender-crisp. 2 For Marinade: Combine grape juice, oil, lime juice, rosemary, garlic and cinamon in a screw top jar. Cover and shake well. 3 Place lamb cubes in a large ziplock bag and set in a shallow dish. Pour marinade over lamb, close bag. Marinate in the fridge for 4 hrs, turning occasionally to distribute marinade. Drain lamb cubes, reserving marinade. 4 On skewers, thread alternately, lamb cubes and vegetables. 5 Grill skewers over hot coals for 8 - 12 mins, brushing with marinade and turning occasionally. Garnish with rosemary, if desired.   Servings: 6   Copyright © 2006, The Gourmet Saint