|Lemon juice||1⁄2 Cup (8 tbs)|
|Chili sauce||2 Teaspoon|
|Orange peel||1 1⁄4 Teaspoon, grated|
|Worcestershire sauce||1 Teaspoon|
|Lemon peel||3⁄4 Teaspoon, grated|
|Granulated sugar||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Boneless lamb||10 Ounce, cut into 1-inch cubes|
1 In a medium bowl, add all the ingredients except lamb;mix well.
2 Add the lamb cubes and gently toss to coat.
3 Cover and place in the refrigerator for atleast 1 hour, turning the lamb occasionally.
4 On a rack in a boiler pan, transfer the meat reserving the marinade.
5 Broil for about 6 minutes.
6 Turn the cubes and brush with marinade.
7 Broil for another 6 minutes, until done.
8 Serve hot.