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Ingredientes
- NANCY BERRY
- 1 x Leg lamb,about 4 pound -- Boned
- 1/2 c. Extra virgin olive oil
- 1/2 c. Dry white wine Juice of 1 lemon
- 2 tsp Dry oregano
- 20 ml Garlic -- crushed or possibly Minced
- 3 x Bay leaves -- broken in Pcs Salt and freshly grnd Black pepper to taste
Direcciones
- Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or possibly earthenware) dish. Add in remaining ingredients to lamb, mix well to coat meat, and cover. You can also place all ingredients in a heavy plastic bag and seal. Leave in refrigerator to marinate for 12-24 hrs, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers.
- Pcs of bay leaf may be placed between lamb cubes. Since most vegetables have different cooking times, I would suggest which you skewer peppers, onions, etc. separately and serve them together with the lamb. If you wish these may be marinated also (in a separate bag.) Cook under a warm broiler or possibly over glowing charcoal, turning and basting frequently with marinade. I like this best medium rare. Keep checking the meat - the cooking time will vary because charcoal fires are so variable. Place on a platter and garnish with parsley and lemon wedges.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 8 servings | |
| Calories 122 | |
| Calories from Fat 120 | 98% |
| Total Fat 13.53g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 9mg | 0% |
| Total Carbs 0.57g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.11g | 0% |
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