leg of lamb
1 c. olive oil
1/3 c. lemon juice
1/2 c. wine (any light, dry)
salt and pepper
oregano (preferably Greek)
1 to 2 cloves garlic, chopped
Cut a leg of lamb into 1 to 2-inch cubes. Combine olive
oil, lemon juice and wine; pour over meat. Weight down with
heavy plate. Cover and refrigerate overnight.
Skewer meat and cook over charcoal, basting and turning
occasionally until cooked to taste.
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