Lamb Cubes In Onion Sauce

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#45299

serves/makes:

ready in:
over 5 hrs

ingredients

2 pounds lean boneless lamb (shoulder or leg), cut into 1 1/2 inch cubes
2 medium onions, cut in chunks
1/2 cup vegetable oil
1 bay leaf
1/2 teaspoon thyme leaves
1 teaspoon salt
1/8 teaspoon rubbed sage
3 whole black peppercorns, crushed
1 cup dry sherry or dry red wine

directions

Place lamb in a bowl. Grind onion in food processor, using finest blade, or whirl in blender until liquefied.

Combine onion with oil, bay leaf, thyme, salt, sage, pepper, and sherry. Pour over lamb. Cover and refrigerate for 2 to 4 hours or until next day, stirring occasionally.

Lift meat from marinade and drain briefly (reserve marinade).

Divide meat equally among sturdy metal skewers and place on a lightly greased grill 4 to 6 inches above a solid bed of glowing coals.

Cook, turning and basting frequently with reserved marinade, for 12 to 15 minutes or until lamb is well browned on all sides but still pink in center.