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CATEGORY CUISINE TAG YIELD
Meats Greek Greek, Lamb, Meats 6 Servings

INGREDIENTS

Karen Mintzias
1 Leg lamb, 2 kg boned
1/2 c Olive oil
1/2 c Dry white wine
1 Lemon, juice only
2 t Dried rigani or oregano
2 Garlic cloves, crushed
3 Bay leaves, broken in pieces
Salt and pepper

INSTRUCTIONS

86302    
Serves: 6-8 Cooking time: 15 minutes  Cut lamb into 4 cm (1 1/2 inch)
cubes and place in a glass or  earthenware dish.  Add remaining
ingredients to lamb, mix well to  coat meat, and cover. Leave in
refrigerator to marinate for 12-24  hours, stirring meat occasionally.
Lift lamb out of marinade and thread onto metal skewers. Pieces of  bay
leaf may be placed between lamb cubes.  Cook under a hot grill or over
glowing charcoal, running and basting  frequently with marinade.  Grill
for 15 minutes or until cooked to  taste. Place on a platter and
garnish with parsley and lemon wedges.  Serve hot.  From: "The Complete
Middle East Cookbook" by Tess Mallos. ISBN: 1      069    Apprlkoek
Typed for you by Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 483
Calories From Fat: 343
Total Fat: 38.4g
Cholesterol: 101.3mg
Sodium: 87.8mg
Potassium: 423.3mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 28.2g


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