LAMB: This is another BBQ favourites.

BROCHETTES OF LAMB:



3 lbs. lean fresh leg of lamb


marinade:

4 tbsp. each olive oil & lemon juice
2 cloves garlic, peeled, finely chopped
2 tsp. salt
½ tsp. each freshly ground pepper & dried thyme



Trim and cut meat into 2-inch cubes and place in a bowl or a large re-sealable plastic bag. Mix marinade ingredients together and pour over lamb, stirring or shaking bag slightly to coat pieces well. Refrigerate 4-6 hours or overnight.

When ready to cook, thread cubes of meat onto long flat-bladed skewers. Reserve marinade for basting. Cook under a preheated hot broiler or over a barbeque grill, placing skewers 4-inches from the source of heat. Turn meat over every 5 minutes and baste once or twice with the marinade. It takes about 12-15 minutes to cook medium rare meat.