Yield: 6 Servings
|1||Leg lamb (2 kg), boned|
|½ cup||Olive oil|
|½ cup||Dry white wine|
|1||Lemon (juice only)|
|2 teaspoons||Dried rigani or oregano|
|2||Garlic cloves; crushed|
|3||Bay leaves; broken in pieces|
|1||Salt and pepper|
Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1½ 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.
From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias