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  1. Karen Mintzias 1 Leg lamb (2 kg), boned

  2. 1/2 c Olive oil

  3. 1/2 c Dry white wine

  4. 1 Lemon (juice only)

  5. 2 ts Dried rigani or oregano

  6. 2 Garlic cloves; crushed

  7. 3 Bay leaves; broken in pieces

  8. 6-8 Cooking time:

  9. 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:

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  1. Typed for you by Karen Mintzias

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