Yield: 6 servings
|2½ pounds||Leg or shoulder of|
|Lamb; in 1" cubes|
|2 tablespoons||Salad oil|
|⅛ teaspoon||Garlic chips|
|2 teaspoons||Mixed pickling spice|
|¼ cup||Tarragon white wine vinegar|
|¼ teaspoon||Bouquet garni for lamb|
Arrange lamb cubes in glass baking pan or mixing bowl.
Combine Garlic Chips, Vinegar, sherry, and salad oil.
Crush Pickling Spice and Bouquet Garni and stir into marinade. Pour over lamb. Marinate in the refrigerator for 6 to 8 hours or overnight. Thread meat on skewers and barbecue over glowing coals for 20 to 30 minutes or until done as desired. Turn meat frequently and brush with marinade as t barbecues. From the Spice Islands Cookbook 1967 Shared By Barb Day