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A sophisticated taste and an long-time favorite that can be cooked indoors or out.

Minted Lamb Kabobs

1 (12-ounce) jar mint jelly, divided use
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1 pound boneless leg of lamb, cut into cubes
2 zucchini, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch pieces
1 onion, cut in wedges
8 mushrooms

1. Combine 1/2 cup jelly, rosemary and black pepper in small saucepan. Cook over low heat until jelly is melted. Cool; transfer to medium bowl. Add lamb; cover and refrigerate for 2 hours.
2. Preheat grill or broiler.
3. Thread lamb and vegetables alternately on skewers. Grill or broil to desired doneness, brushing with remaining jelly and turning skewers frequently.

Makes 4 servings.