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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw | 4 | fliud ounces | white wine | 2 | teaspoons | salt | 2 | teaspoons | black pepper | 2 | tablespoons | marjoram | 2 | cloves | garlic minced | 1/2 | cups | olive oil | 1/3 | cup, chopped | Onion, chopped | 1/2 | cups | parsley, chopped | 2 | tablespoons | olive oil | 1 | tablespoon | red wine vinegar | 1 2/3 | cups | Lettuce, mix (baby lettuce) | 1/4 | jar (5 oz) | Olives, Green Calamata | 1/2 | cup, crumbled | feta cheese, herb and garlic | 1 | teaspoon | salt | 1 | teaspoon | black pepper | 1 | teaspoon | oregano | 1 | Italian tomato | Chopped fresh tomatoes | 1/4 | cup slices | Cucumber | 1/2 | cup | Rice, brown basmati or jasmine, raw (yields 2 cups cooked) | 1 1/3 | cups (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | In a plastic bowl with a lid pour the white wine, olive oil, salt, peper, marjoram, garli, onion and parsley and mix them all together. After a thick mass is formed put the meat inside and close the bowl with the lid and give a good mixture to the meat and let it rest for about 2 hrs.
*if frozen, the meat should be let to thaw first* | | 2 | After the meat is marinated , turn on the grill and grill it with low -medium heat about 15 min on each side. Then we cook the rice just as normal | | 3 | Take the olive oil, vinegar, salt , pepper and oregano and mix them . Then in the same bowl put in the vegetables. |
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