Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 2 ts Dried rigani or oregano
1 Leg lamb (2 kg), boned 2 Garlic cloves; crushed
1/2 c Olive oil 3 Bay leaves; broken in pieces
1/2 c Dry white wine Salt and pepper
1 Lemon (juice only)

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

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