Skewered Lamb With Blackberry-Balsamic Glaze

• 1/2 cup seedless blackberry spreadable fruit
• 1/3 cup balsamic vinegar
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 tablespoon Dijon mustard
• 1-1/2 pounds lean boneless lamb, cut into 1-inch cubes
• 1/4 teaspoon salt

1. In a small bowl, combine the spreadable fruit, vinegar, rosemary and mustard. Pour 2/3 cup marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Thread lamb onto six metal or soaked wooden skewers. Place kabobs on greased grill rack, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0;medium-well, 145u0b0), turning once and basting frequently with reserved marinade. Sprinkle with salt before serving.

seedless blackberry, balsamic vinegar, fresh rosemary, mustard, lean, salt

Taken from www.tasteofhome.com/recipes/skewered-lamb-with-blackberry-balsamic-glaze/ (may not work)