| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Greek, Meats, Lamb | 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 | ts | Dried rigani or oregano |
| 2 | Garlic cloves; crushed | |
| 3 | Bay leaves; broken in pieces | |
| Salt and pepper |
INSTRUCTIONS
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 86302 069 1 Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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