| 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
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”