Lamb Tidbits (the countries of Australia and New Zealand from "The Best of the Pacific" Cookbook)

The quote: "Australians and New Zealanders aren't big on appetizers, but they do like this one taught them by Greek immigrants who continue to arrive in both countries. As lamb is also a favorite of the Greeks, this was a natural for all residents. Some say the Greeks are drawn to Australia and New Zealand because of the high quality and low price of lamb." Editor's note - I LOVE lamb. In fact, my fav. meal is Alaskan King Crab Legs and Lamb Loin Chops!!!!!!!!! Again, remember an asterisk* denotes changes I would make or recommend.*
(serves 6)

2 lbs. lean lamb from the leg, cut into 1/2" cubes
2 t. kosher* salt
1 t. freshly* ground black pepper (white pepper contains Gluten*)
Juice of 3 lemons mixed with 2 t. of dry oregano
Lemon wedges*, for serving

Place lamb in equal portions on 6 skewers (if using wood, be sure to soak in water for at least an hour before cooking to prevent the skewer from burning - esp if you plan to cook these on the outdoor wgrill*). Sprinkle evenly with S&P* (salt and pepper). Cook, preferably over charcoal or under a broiler, about 8 min. turning constantly so the meat browns evenly. Be careful not to overcook; the meat should be moist and pink inside (medium rare*- medium* - 145* degrees on an insta-read thermometer*). Pour the lemon juice mixture into a wide flat plate. Roll the lamb cubes on the skewers in it, coating well, then broil again 20 seconds on each side. Serve on skewers with lemon wedges.

"Whoever refreshes others will be refreshed".

Love,

MM (AKA Machete Milletti/chef Deb)