SPICY LAMB KABOBS
Direct Medium
For the marinade:
1/2 cup olive oil
1/4 cup red wine vinegar 1 tablespoon lemon juice
2 tablespoons grated orange rind
1 green onion and top, chopped 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves
2 pounds lean lamb, cut into 1-1/2" cubes
To make the marinade: Combine the marinade ingredients in a shallow, glass baking dish or plastic bag. Add the lamb.
Refrigerate, covered, 4 to 6 hours. Drain lamb;
Spicy Lamb Kabobsreserve marinade. Pour reserved marinade into a small sauce pan. Bring to a boil over high heat and boil for 10 seconds.
Arrange lamb on 4 to 6 skewers. Grill lamb over direct medium heat to medium doneness, about 10 minutes, turning and basting with the reserved marinade once. Serve warm.
Makes 4 to 6 servings.
LEG OF LAMB
Indirect Medium
1leg of lamb, boned, rolled and tied, 5 to 6 pounds
2cloves garlic, cut into 8 slivers Olive oil
1tablespoon grated lemon peel 3/4 teaspoon salt
1teaspoon dried rosemary leaves
1/4 teaspoon freshly ground black pepper
Using a small pointed knife make 8 small slits in surface of leg of lamb. Insert a sliver of garlic into each slit. Brush roast with oil. Sprinkle lemon peel, salt, rosemary, and pepper over top. Grill over indirect medium heat, about
Makes 10 to 12 servings.
6