Karen Mintzias 1 Leg lamb (2 kg), boned

1/2 c Olive oil

1/2 c Dry white wine

1 Lemon (juice only)

2 ts Dried rigani or oregano

2 Garlic cloves; crushed

3 Bay leaves; broken in pieces

Salt and pepper Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. 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. Cook under a hot grill or over glowing charcoal, running and basting frequently with marinade. Grill for 15 minutes or until cooked to taste. Place on a platter and garnish with parsley and lemon wedges. Serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1

Typed for you by Karen Mintzias