In a large bowl combine the olive oil, vinegar,
soy sauce, garlic, rosemary and salt
Add the
lamb cubes
Toss well to coat and cover and
refrigerate overnight.
Thread lamb onto kebob skewers
Rotate for 20
minutes or until cooked to desired doneness.
Combine jam and mustard in a small saucepan
over medium heat on the stove to dissolve the
jam
