1 leg lamb, boned
1/2 cup olive oil
1/2 cup dry white wine
1 lemon (juice only)
2 teaspoon dried rigani or oregano
2 garlic cloves; crushed
3 bay leaves; broken in pieces
1 salt and pepper
Cut lamb into 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.
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