Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

NANCY BERRY
1 Leg lamb;about 4 lb. --
Boned
1/2 c Olive oil
1/2 c Dry white wine
Juice of 1 lemon
2 ts Dried oregano
20 ml Garlic -- crushed or
Chopped
3 Bay leaves -- broken in
Pieces
Salt and freshly ground
Black pepper to taste
(CWBJ78A)

Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or
earthenware) dish. Add remaining ingredients to lamb, mix well to coat
meat, and cover. You can also place all ingredients in a heavy
plastic bag and seal. Leave in refrigerator to ma Lift lamb out of
marinade and thread onto metal skewers. Pieces of bay leaf may be
placed between lamb cubes. Since most vegetables have different
cooking times, I would suggestthat you skewer peppers, onions, etc.
separately and serve them together with the lamb. If you wish these
may be marinated also (in a separate bag.) Cook under a hot broiler
or over glowing charcoal, turning and basting frequently with
marinade. I like this best medium rare. Keep checking the meat -- the
cooking time will vary because charc

Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991

Recipe By :

Browse by categories