Agnellino Allo Spiedo Recipe
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
Ingredients
Leg of lamb 3 lbs.
White wine 2 cups
White wine vinegar 4 oz.
Rosemary 2 tsp.
Sage 1 tsp.
Garlic cloves, crushed 3
Bay leaves 4
Onion, sliced 1
Salt 1/2 tsp.
Pepper Pinch
Pancetta or bacon 8 oz.
Sweet onions 2
Cherry tomatoes 12
Parsley, chopped 2 tbsp.
Garlic cloves, chopped 2
Olive oil 2 oz.
Directions
Trim all the fat from the lamb and cut into 275 cm cubes.
Combine the next 9 ingredients and pour over the lamb cubes, stirring well.
Cover and refrigerate overnight.
Preheat broiler or prepare barbecue.
Cut pancetta and onions into chunky, equally sized pieces.
Mix the parsley, garlic and oil together and set aside.
Drain lamb and dry on paper towels.
Take skewers and alternate cubes with pancetta, onion and tomato, then brush with oil.
Place on the barbecue or 6"/15 cm under the broiler, and cook for 8-10 minutes, turning often and basting with oil.
A few minutes before serving, brush with parsley-garlic mixture and season with salt and pepper.
Serve with noodles or rice.
Combine the next 9 ingredients and pour over the lamb cubes, stirring well.
Cover and refrigerate overnight.
Preheat broiler or prepare barbecue.
Cut pancetta and onions into chunky, equally sized pieces.
Mix the parsley, garlic and oil together and set aside.
Drain lamb and dry on paper towels.
Take skewers and alternate cubes with pancetta, onion and tomato, then brush with oil.
Place on the barbecue or 6"/15 cm under the broiler, and cook for 8-10 minutes, turning often and basting with oil.
A few minutes before serving, brush with parsley-garlic mixture and season with salt and pepper.
Serve with noodles or rice.
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