|Lamb leg||4 Pound (1 Whole)|
|Pancetta||1⁄2 Pound, cut into 4 slices|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||4 Clove (20 gm), chopped|
|Dry white wine||5 Cup (80 tbs)|
|Fresh rosemary sprigs/2 teaspoons dried rosemary||2|
|Fresh sage leaves/1 teaspoon rubbed sage||5|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, cut into large pieces|
|Tomatoes||3 , quartered|
|Olive oil||1 Tablespoon (Additional)|
|Freshly ground pepper||To Taste|
|Garlic||3 Clove (15 gm), crushed|
|Fresh bay leaves/1 teaspoon crushed dried bay leaves||5|
|Onion||1 Medium, sliced|
Trim all fat from lamb and cut in 2- to 2-1/2-inch cubes.
Combine meat and marinade in a large bowl; stir well.
Cover and refrigerate overnight.
Preheat broiler or prepare barbecue.
Cut pancetta into large pieces.
Mix parsley, garlic and 1/4 cup oil in a small bowl.
Drain lamb and dry on paper towels.
Alternate lamb on skewers with pancetta, onion pieces and tomato quarters.
Brush with oil.
Broil to preferred doneness, brushing frequently with oil during cooking.
A few minutes before removing meat from broiler, brush lamb with parsley-garlic mixture.
Season with salt and pepper.
Marinade: Combine ingredients in a medium bowl.
Serving size: Complete recipe
Calories 6706 Calories from Fat 3772
% Daily Value*
Total Fat 421 g647.3%
Saturated Fat 181.5 g907.5%
Trans Fat 0 g
Cholesterol 1538.7 mg512.9%
Sodium 4912.1 mg204.7%
Total Carbohydrates 121 g40.3%
Dietary Fiber 18.1 g72.6%
Sugars 47.9 g
Protein 379 g757.6%
Vitamin A 87.3% Vitamin C 200.4%
Calcium 56.9% Iron 214%
*Based on a 2000 Calorie diet