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Add a photoServings: 8
Ingredients
- 1 x boned leg of lamb - (4 to 5 lbs)
- 2 x onions sliced
- 1 c. red wine
- 1/2 c. extra virgin olive oil
- 1 c. fresh oregano
- 1 Tbsp. salt Freshly-grnd black pepper to taste
Directions
- Have butcher bone leg of lamb and remove all visible outside fat. Cut into 2-inch cubes, removing all fat and gristle. Use only lean solid meat for kebabs. (Excess meat can be used for other dishes or possibly to make lamb stock.)
- Place lamb meat and onions in large bowl. Add in wine, extra virgin olive oil, oregano, salt and pepper to taste; mix well and chill at least 4 hrs, preferably overnight.
- Before grilling, soak wooden skewers 20 min in cool water to prevent burning. Remove meat from marinade and thread onto skewers. Grill over medium-high heat, turning frequently to cook proportionately, about 15 min for medium-rare and 25 min for medium.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 8 servings | |
| Calories 173 | |
| Calories from Fat 125 | 72% |
| Total Fat 14.14g | 18% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 875mg | 36% |
| Potassium 174mg | 5% |
| Total Carbs 6.94g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.48g | 1% |
| Protein 0.95g | 2% |
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