| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Main dish, Ethnic |
8 |
Servings |
INGREDIENTS
|
|
NANCY BERRY |
| 1 |
|
Leg lamb;about 4 lb. — |
|
|
Boned |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Dry white wine |
|
|
Juice of 1 lemon |
| 2 |
ts |
Dried oregano |
| 20 |
ml |
Garlic — crushed or |
|
|
Chopped |
| 3 |
|
Bay leaves — broken in |
|
|
Pieces |
|
|
Salt and freshly ground |
|
|
Black pepper to taste |
|
|
(CWBJ78A) |
INSTRUCTIONS
Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or
earthenware) dish. Add remaining ingredients to lamb, mix well to coat
meat, and cover. You can also place all ingredients in a heavy plastic
bag and seal. 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. Since most vegetables
have different cooking times, I would suggest that you skewer peppers,
onions, etc. separately and serve them together with the lamb. If you wish
these may be marinated also (in a separate bag.) Cook under a hot broiler
or over glowing charcoal, turning and basting frequently with marinade. I
like this best medium rare. Keep checking the meat -- the cooking time will
vary because charcoal fires are so variable. Place on a platter and garnish
with parsley and lemon wedges. Serves 6-8.
Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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