-NANCY BERRY (CWBJ78A) 1 Leg lamb;about 4 lb. -- boned

1/2 cup Olive oil

1/2 cup Dry white wine

Juice of 1 lemon 2 teaspoons Dried oregano

20 milliliters Garlic -- crushed or chopped

3 Bay leaves -- broken in pieces

-salt and freshly ground -black pepper to taste

Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or earthenware) dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. You can also place all ingredients in a heavy plastic bag and seal. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Since most vegetables have different cooking times, I would suggest that you skewer peppers, onions, etc. separately and serve them together with the lamb. If you wish these may be marinated also (in a separate bag.) Cook under a hot broiler or over glowing charcoal, turning and basting frequently with marinade. I like this best medium rare. Keep checking the meat -- the cooking time will vary because charcoal fires are so variable. Place on a platter and garnish with parsley and lemon wedges. Serves 6-8.

Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991