| 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 |
ts |
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
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