|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.