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INGREDIENTS and PROPORTIONS:
One Leg of Lamb (get the butcher to remove the bone)
2 white onions
About 5 Lemons
Red wine vinegar
Red wine (or white wine or beer)
One bunch each fresh dill, basil, and cilantro (and mint if you like it)
Salt and Pepper
PROCEDURE:
Cut the lamb into one inch chunks. Take care to remove as much fat, gristle and fascia as possible. Mince the onions, chop up the fresh herbs, and squeeze the lemons. Put each in a separate container. Take a large tupperware container and put one layer of lamb on the bottom. Sprinkle this with salt and pepper, onions, fresh herbs, and lemon juice. Continue until all ingredients are used up. Press down. If the mixture is not completely covered in juice, top up with vinegar and wine (or beer) in equal proportions (a bit less vinegar if you use wine). Refrigerate for 24 hours. Remove lamb chunks, place on skewers and roast on a barbecue. Do not overcook. Serve immediately.
