* 1 Leg Lamb, boned (5-6 lb.) * 1/2 cup Olive Oil * 1/2 cup dry White Wine * Juice of 1 Lemon * 2 teaspoon dried Oregano * 2 Garlic cloves, crushed * 3 Bay Leaves, broken in pieces * Salt and Pepper
1. Cut lamb into 1½" cubes and place in a glass dish. 2. Add remaining ingredients to lamb, mix well to coat meat, and cover. 3. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. 4. Lift lamb out of marinade and thread onto metal skewers. 5. Pieces of bay leaf may be placed between lamb cubes. 6. Cook under a hot grill or over glowing charcoal, turning and basting frequently with marinade. 7. Grill for 15 minutes or until cooked to taste. 8. Place on a platter and garnish with parsley and lemon wedges. 9. Serve hot.