| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces, Lamb | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Dry red wine |
| 2/3 | c | Red wine vinegar |
| 1/4 | c | Extra-virgin olive oil |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Ground allspice |
| 1/8 | ts | Freshly grated nutmeg |
INSTRUCTIONS
Trim 1 1/4 lbs boneless leg of lamb to remove fat, and cut into 1 to 1 1/2 inch cubes for kebabs. Marinate the lamb in a sealed container for 2 hours before grilling
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