1 leg of lamb (frozen)
1 onion coarsely chopped

olive oil
lemon juice
pepper

Before leg of lamb is thawed, cut meat from bone into cubes. Place in a Pyrex dish. Cover with onions and marinade. Mix well. The marinade tenderizes the meat and it partially cooks. It can sit in the marinade 4-24 hrs. The longer the better.

Stir frequently.

Put the cubes on skewers and barbecue for 3-4 minutes on medium heat.

Serve with your favorite rice recipe and a white wine.

Succulent lamb should always be pink - not well done.

Submitted by: Jane Ellis