Grilled Lamb
Serving Size / Yield
4 servings
Ingredients
- 1 1/2 lbs. boneless leg of lamb, cut into 2-inch chunks
- 2 garlic cloves, finely chopped
- 1 Tbs. chopped parsley
- salt
- pepper
- 4 oz. thinly sliced pancetta
- 1/2 C. olive oil
- 2 Tbs. red wine vinegar
Directions
Preheat grill. In a large bowl, toss lamb with garlic, rosemary and salt and pepper to taste. Unroll pancetta slices. Wrap a slice of pancetta around each lamb chunk. Thread the lamb on wooden skewers, securing the pancetta in place with the skewer. Place the pieces close together. In a small bowl, whisk togehter the oil and vinegar. Brush mixture over the lamb. Grill skewers, turning them occasionally, until done to taste. Serve hot.
