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Leg of Lamb Recipe

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1 lb lean boneless leg of lamb

¼ cup olive oil

1 tsp finely shredded lemon peel

3 tbsp lemon juice

1 tbsp spoon snipped fresh rosemary

½ tsp ground cumin

½ tsp freshly ground black pepper

2 cloves garlic, minced

2 small red onions each cut lengthwise into 8 wedges


Trim fat from meat. Cut meat into 1 ½ inch pieces. Place meat in a plastic bag set in a shallow dish. For marinade, combine oil, lemon peel, lemon juice, rosemary, cumin, pepper, garlic, and ¼ tsp salt. Pour over meat, seal bag. Marinate in refrigerator 2-6 hours, turning occasionally. In a medium saucepan cook onions, covered, in a small amount of boiling water for 3 min, drain. Drain meat, reserving marinade. On 8 long metal skewers, alternately thread the meat and onion wedges, leaving thread the meat and onion wedges, leaving about ¼ inch space between pieces. Brush onion wedges with some of the marinade. Grill over medium heat. Cover and grill for 12-16 minutes for medium, turning and brushing once with marinade halfway through grilling.

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Sounds good.

When I think of "leg-of-lamb" I think of it as a whole (bone in or bonless) piece.

I would call your recepie ... lamb shish kabobs

But its only the name - still sounds very good.

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