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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Ingredients:
2 1/2 pound(s) boneless leg of lamb, cut into 1-inch cubes |
1/2 tablespoon(s) dried parsley flakes |
1/2 tablespoon(s) dried minced onion |
1 teaspoon(s) salt |
1/2 teaspoon(s) black pepper |
1/2 cup(s) lemon juice |
1/2 cup(s) white wine or broth of choice |
2 tablespoon(s) soy sauce |
1/2 cup(s) canola oil |
1/2 cup(s) lemon juice |
1 large onion, chopped |
2 garlic cloves, minced |
salt to taste |
pepper to taste |
hot peppers to taste, chopped |
Directions:
1. • Combine marinade ingredients in heavy plastic bag; add lamb and marinate overnight or at least 5 hours, turning bag occasionally.
2. • Drain and discard marinade. Thread lamb on skewers; broil or grill on medium-hot grill for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. • For the dipping sauce, in a blender, add all the sauce ingredients. Cover and process on high until smooth. Serve with lamb. Yield: 8-10 servings.
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