Wine And Rosemary Lamb Skewers
|Dry red wine||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), slivered|
|Chopped fresh thyme/1 teaspoon dried thyme leaves, crumbled||1 Tablespoon|
|Chopped fresh rosemary/1 teaspoon dried rosemary leaves, crumbled||1 Tablespoon|
|Boneless lamb||2 Pound, cut into 1 inch cubes|
|Black pepper salt||To Taste|
Combine wine, oil, garlic, thyme and rosemary in a shallow glass dish or large heavy plastic bag.
Add lamb; cover dish or close bag.
Marinate lamb in the refrigerator up to 12 hours, turning several times.
Remove lamb from marinade; discard marinade.
Thread lamb onto 6 long metal skewers.
Season to taste with salt and pepper.
Oil hot grid to help prevent sticking.
Grill lamb, on a covered grill, over medium Kingsford briquets, 8 to 12 minutes, turning once or twice.
Remove grill cover and throw rosemary onto coals the last 4 to 5 minutes of cooking, if desired.
Move skewers to side of grid to keep warm while bread is toasting.
Garnish, if desired.