Categories: Lamb- Mutton -main dish

Ingredients

• For the marinade:
• 2 bunches fresh mint, divided use
• 1/4 cup extra-virgin olive oil
• 1/4 cup dry red wine
• 2 Tbsp. fresh lemon juice
• 4 cinnamon sticks
• For kebabs:
• 1 1/2 lb. boneless lamb leg, trimmed and cut into 1 1/2 inch pieces
• 1/2 tsp. coarse salt
• Ground black pepper to taste

Directions

1. Coarse chop 1 bunch mint leaves to make 1/2 cup and reserve the remaining mint.
2. In a large mixing bowl, combine the chopped mint, olive oil, wine, lemon juice and cinnamon sticks.
3. Sprinkle lamb with salt and pepper. Add lamb to marinade and turn to coat. Cover and refrigerate 2 to 4 hours, stirring several times. Drain the lamb; discard the marinade. Thread lamb onto 6 metal skewers; placing a whole mint leaf between each piece. Grill on high 8 to 12 minutes (for medium0rare to medium0 or until browned, turning several times.

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