|Boneless lamb shoulder||1 1⁄2 Pound (750 Gram)|
|Dry red wine||50 Milliliter (0.25 Cup)|
|Lemon juice||50 Milliliter (0.25 Cup)|
|Olive oil||50 Milliliter (0.25 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1 Pound (15 Milliliter)|
|Dried rosemary||1 Pound (15 Milliliter)|
|Grated lemon rind||2 Teaspoon (10 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
Trim excess fat from lamb; cut lamb into 4- by 1/2 in (10 x 1 cm) strips; set aside.
In shallow nonmetallic dish, whisk together remaining ingredients.
Add lamb to marinade; turn to coat thoroughly with marinade.
Refrigerate, covered, at least 4 hours or up to 24 hours, stirring occasionally.