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Number of Servings: 2

12 oz lamb - cubed
1 onion (medium) - peeled
2 fl oz olive oil
4 clove garlic - peeled
1 tsp ground cumin
1 tsp cayenne pepper
4 pitta breads
4 Tbsp yoghurt
a little chopped raw onion and a sprinkling of
cayenne pepper to serve

Put the lamb into a deep bowl. Whizz the onion to a mush in a food
processor or blender with the oil, garlic, cumin, cayenne and a good
grinding of black pepper. Scoop the spicy slush over the lamb cubes. Toss
them around a bit. Set aside for as much time as you have. An hour is
ideal though 15 minutes is better than nothing. Heat the grill. It should
be very hot so that the outside of the lamb cubes crisp nicely before the
inside is more than pink. Shake any excess marinade from the cubes then
grill till slightly charred but still juicy inside - you will have to test
one to see but it will take about 4-6 minutes on a hot grill tossing them
about from time to time to get all sides cooked. Sprinkle with salt, stuff
them into a pitta bread, or not, and drizzle yoghurt over them. Sprinkle
the top with chopped raw onion and a ing of hot cayenne.

Greek Lamb Kebabs
Number of Servings: 4

1 onion - finely chopped
2 clove garlic - crushed
2 glass red wine
1 lemon - juice and zest of
1 Tbsp fresh oregano sprigs
freshly ground black pepper

1 lb lamb from the leg - trimmed of all fat
8 button mushrooms
8 thin lemon wedges
2 onions - cut into wedges
8 bay leaves
salt and freshly ground black pepper
olive oil
2 clove garlic - finely chopped
1 Tbsp oregano - finely chopped

First make the marinade. place the chopped onion and crushed garlic in a
bowl with the red wine, lemon juice and zest, oregano and freshly ground
black pepper. Cut the lamb into chunks, place them in a shallow dish and
pour over the marinade. Toss the meat to coat then cover and leave to
marinate in the fridge for at least an hour. Thread the meat onto skewers
with the whole button mushrooms, lemon and onion wedges and bay leaves.
Brush the kebabs with olive oil then cook over hot coals, turning
occasionally for about 6 minutes or until cooked to your preference.
Season with salt and pepper and baste with the marinade during cooking.
Serve drizzled with a little extra olive oil and finely chopped garlic and

Arnaki Sto Fourno Me Patates
Number of Servings: 4

4 lb lamb (leg)
2 cup garlic - roughly chopped
2 lb potatoes - peeled and quartered lengthways
1 lemon - juice of
3 Tbsp olive oil
1 1/2 tsp oregano (dried)
1 bun thyme - chopped

Preheat the oven to Gas Mark 7. Wipe the lamb and make four deep incisions
in different parts of the meat. Rub the garlic in seasoning and insert
garlic into the incisions. Place the meat in the centre of a roasting tin
and surround with the potatoes. Pour over the lemon juice and olive oil
and, in a corner of the dish, add 7 fl.oz. water. Season well and
sprinkle with half the herbs. Cook in the oven for 20 minutes then reduce
the heat to Gas Mark 5 and cook for 1 hour. Remove the tin twice to baste
meat and turn potatoes. Turn over the meat in order to brown the other
side. Season, sprinkle with the remaining herbs and add hot water if
necessary. Increase heat to Gas Mark 7 and cook for 20 minutes.


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