| Ingredients: 7-9 lbs. leg of lamb
2-3 lge. onions, sliced
8 or 10 oz. wine
salt, pepper to taste
Vegetables:
3 or 4 tomatoes
3 or 4 green peppers
Directions:1. Sprinkle sliced onions with salt. Crush with hands and set aside. Bone and cube lamb in 1?-2" pieces. Cut out all gristle and muscle. If lamb has good flaky white fat, leave some on meat. Sprinkle cubes liberally with sliced onions and add approximately 5 oz. of wine. Mix well. Cover and let marinate in refrigerator 2 or 3 hours. Later add 3 or 4 more ounces of wine. Mix well, cover and refrigerate again until ready to cook.
2. When fire is ready, skewer meat and barbecue. Skewer vegetables on separate skewers as they will cook faster. Add cooked tomatoes to cooked meat, crushing them so juices will blend in with meat. Peel peppers, cut and serve on side.
|
