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| Arni Souvlaki Recipe |
Category: Ethnic / Entrees
Rating:
N/A
Servings: 8
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Ingredients
1 nancy berry
1 leg lamb; about 4 lb. --
1 boned
1/2 cup olive oil
1/2 cup dry white wine
1 juice of 1 lemon
2 teaspoon dried oregano
20 ml garlic -- crushed or
1 chopped
3 bay leaves -- broken in
1 pieces
1 salt and freshly ground
1 black pepper to taste
1 (cwbj78a)
Cooking Directions:
Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or earthenware) dish. Add 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 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Since most vegetables have different cooking times, I would suggest that 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 hot broiler or 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.
Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
ethnic,entrees,lamb
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