| Grilled Leg of Lamb Nuggets
one 5 1/2 - 6 pound leg of lamb, boned
juice of 2 fresh lemons
2 teaspoons of salt
1 teaspoon of crushed black peppercorns
3 cloves garlic, split
1 teaspoon of thyme leaves
1 teaspoon of oregano leaves
1 bay leaf
2 onions, sliced
2 cups of red or white wine
Have butcher bone lamb and remove skin or fell. with sharp small knives, separate lamb leg meat into the individual shape nature gives, removing all fat, membrane and as mush sinew as possible. You now have a variety of sizes of meat, nuggets. In a large shallow earthenware or glass pan combine lemon juice, salt, peppercorns, garlic, thyme, oregano, bay leaf and onions. Mix well. Coat lamb nuggets with marinade on all sides. Allow to marinate for 24 hours, covered in refrigerator, turning meat once or twice. On day of serving, remove from refrigerator and allow to marinate at room temperature for several hours. To grill, preheat charcoal grill until gray coals form. Place lamb nuggets on grill until cooked to desired doneness. 6 - 8 servings |
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