A terrific lamb dish for people that don’t like lamb or have reservations about it. Removing the fat and using a sweet marinade remove all gaminess. If you can’t get the marinade in your area I’ve included a link to the manufacturers web site. (http://www.briannassaladdressing.com/Products.htm)
Ingredients: [‘leg of lamb’, ‘vinaigrette dressing’, ‘dry red wine’, ‘olive oil’]
Quantity of Ingredients: [“1 leg of lamb”,”1 (16 ounce) bottle blush wine vinaigrette dressing”,” dry red wine”,” olive oil”]
Number of Servings: 4
Steps: [‘Bone and clean all membrane and fat from lamb.’, ‘This will yield 2 or 3 large chunks and 2-3 small ones depending on how clean you get the lamb,how large your leg is and if you bought the whole leg or just a section.’, ‘(Save the bone and trimmings for stock, it makes a really awesome sauce).’, ‘Marinate in dressing for at-least 4 hours, but preferably overnight.’, ‘The straight dressing tends to be a bit sweet for some folks, so cut it with dry red wine and olive oil if desired.’, ‘Grill or broil lamb on skewers until desired degree of doneness is reached.’, ‘You can add some blanched onion, mushroom and tomato to the skewers if desired.’, ‘Serve with rice and sumac.’]