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1
Cut the lamb in 1 1/2-inch cubes.
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2
You should have about 40 cubes.
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3
Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl.
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4
Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days.
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5
Toss occasionally.
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6
Heat a charcoal grill with coals.
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7
Spread the coals in 1 tight layer on the grill.
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8
Cut the red onions in quarters and separate each quarter into 3 or 4 sections.
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9
Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers.
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10
Sprinkle both sides of the lamb with salt and pepper.
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11
Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato.
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12
Rub the tomatoes with olive oil and sprinkle with salt and pepper.
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13
First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare.
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14
Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
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15
For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot.
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16
Lower the heat and simmer for 5 minutes, until reduced in half.
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17
Add the rosemary, 1/2 teaspoon of salt, and the pepper.
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18
Serve the sauce on the side.
