| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Taste5 | 6 | Servings |
INGREDIENTS
| 1/2 | c | Retsina -, Greek wine |
| Available in some liquor | ||
| stores | ||
| 1/2 | c | Olive oil |
| 1/4 | c | Freshly-squeezed lemon juice |
| 3 | Garlic cloves, crushed | |
| 4 | Parsley sprigs, chopped | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | t | Dried or powdered marjoram |
| 3 | lb | Boneless leg of lamb, cut 1 |
| 1/2" cubes |
INSTRUCTIONS
Combine wine, olive oil, lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browned and tender. This recipe yields 6 servings. Source: "TASTE with David Rosengarten - (Show # TS-4722) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-25-1998 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 629
Calories From Fat: 436
Total Fat: 48.7g
Cholesterol: 152mg
Sodium: 185.5mg
Potassium: 706mg
Carbohydrates: 3.4g
Fiber: 1g
Sugar: <1g
Protein: 42.8g