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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a dowry recipe I brought with me from western Pennsylvania. To fully enjoy this dish, just serve it as a snack or appetizer with some hot bread and a beverage. It's nice to serve at parties, and I like it as a late-night snack, too! It can be made the day before, and it also freezes well. Ingredients:
2-1/2 pounds boneless leg of lamb, cut into 1-inch cubes |
marinade: |
1/2 tablespoon dried parsley flakes |
1/2 tablespoon dried minced onion |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup lemon juice |
1/2 cup white wine or broth of choice |
2 tablespoons soy sauce |
dipping sauce: |
1/2 cup canola oil |
1/2 cup 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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