Yield: 8 servings
| Measure | Ingredient |
|---|---|
| NANCY BERRY | |
| 1 | Leg lamb;about 4 lb. -- |
| Boned | |
| ½ cup | Olive oil |
| ½ cup | Dry white wine |
| Juice of 1 lemon | |
| 2 teaspoons | Dried oregano |
| 20 millilitres | Garlic -- crushed or |
| Chopped | |
| 3 | Bay leaves -- broken in |
| Pieces | |
| Salt and freshly ground | |
| Black pepper to taste | |
| (CWBJ78A) |
Cut lamb into 1½ 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 :