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Add a photoServings: 6
Ingredients
- 1 x Leg lamb (2 kg), boned
- 1/2 c. Extra virgin olive oil
- 1/2 c. Dry white wine
- 1 x Lemon (juice only)
- 2 tsp Dry rigani or possibly oregano
- 2 x Garlic cloves, crushed
- 3 x Bay leaves, broken in pcs Salt and pepper
Directions
- Serves: 6-8
- Cooking Time: 15 min
- Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or possibly earthenware dish. Add in remaining ingredients to lamb, mix well to coat meat, and cover.
- 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.
- Cook under a warm grill or possibly over glowing charcoal, running and basting frequently with marinade. Grill for 15 min or possibly till cooked to taste.
- Place on a platter and garnish with parsley and lemon wedges. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 160 | 89% |
| Total Fat 18.05g | 23% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 36mg | 1% |
| Total Carbs 1.51g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.31g | 0% |
| Protein 0.16g | 0% |
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