Posted by Gargantua on November 26, 2006 at 11:28 pm
· Under Lamb Recipes
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Karen Mintzias 1 Leg lamb (2 kg), boned
1/2 c Olive oil
1/2 c Dry white wine
1 Lemon (juice only)
2 ts Dried rigani or oregano
2 Garlic cloves; crushed
3 Bay leaves; broken in pieces
Salt and pepper 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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