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Spring Lamb with Scallion Marinade
from the kitchen of Sharmagne Leland-St. John

2 pounds lean lamb meat
1/3 cup finely diced scallions
3/4 cup dry white wine
2 tablespoons olive oil
4 teaspoons fresh mint, chopped
Salt and pepper to taste
Rosewater for soaking skewers

Soak wooden skewers over night, in a shallow pan of water
with a few drops of rosewater added. Cut the lamb into very
small bite sized cubes and combine in a glass bowl with
all other ingredients. Cover and place in the refrigerator,
stirring occasionally.

Remove the meat, reserving the marinade. Thread the meat onto
the wooden skewers. Place the skewers on the barbecue grill or under
the broiler. Baste the meat with the marinade turning as it cooks until
it reaches desired degree of doneness. It should be a bit pink in the center.

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