- 2 pounds [1 kg] lean lamb, cut in 1-inch [2.5 cm] cubes
- 2 medium-size onions
- 1/2 cup [125 mL] salad oil
- 1 bay leaf
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] thyme
- Pinch of sage
- 3 whole black peppers, crushed
- 1 cup [250 mL] Sherry or dry red wine
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- Arrange lamb cubes into an earthen bowl.
- Run the onions through a food grinder, using the finest blade.
- Squeeze the onion pulp through a small muslin sack or cloth onto lamb cubes.
- Add oil, bay leaf, salt, thyme, sage and whole black peppers; work mixture into meat.
- Mix in wine and marinate overnight.
- Then string lamb cubes on skewers and grill to taste.
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