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Ingredients:


* 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


Directions:


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.



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