Recipe

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• 6 lbs leg of lamb, cut into 1-inch cubes
• 1 1/2 cups extra virgin olive oil
• 1 cup burgundy wine
• 2/3 cup lemon juice
• 2 garlic cloves, minced
• 2 bay leaves
• 1 tbsp dried oregano, leaves not powdered
• 1/2 tsp salt
• 1/4 tsp pepper

• 1 Combine all ingredients except lamb in a large bowl; stir with a wire whisk. Add lamb, stirring gently to combine. Cover and marinate in the refrigerator at least 8 hours, up to 24 hours.
• 2 Remove lamb from marinade, reserving marinade. Set meat aside.
• 3 Place marinade in a saucepan, bring to a boil, reduce heat and simmer 5 minutes. Remove from heat and set aside.
• 4 Place lamb on metal skewers; grill over medium coals or broil 4 to 6 inches from heat 8 to 10 minutes on each side or to desired degree of doneness, basting frequently with marinade.