Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 c Retsina - (Greek wine;
- Available in some liquor
- 1/4 c Freshly-squeezed lemon juice
- 4 Parsley sprigs; chopped
- 1 ts Dried or powdered marjoram
- 3 lb Boneless leg of lamb; cut 1
- Salt; to taste
- 1/2 c Olive oil
- Freshly-ground black pepper;
- 3 Garlic cloves; crushed
Preparation
Combine wine, olive oil, lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browned and tender. This recipe yields 6 servings. Source: "TASTE with David Rosengarten - (Show # TS-4722) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-25-1998 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
