Spice Bazaar

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Well I’ll Be Lambed

By
Added on
Vegetarian
Time
Prep 5 min.
Cooking 15 min.
Total 20 min.
Yield 2-4 Servings

Cut 2 pounds lamb loin in 1 1/2-inch cubes then combine with 2 cloves minced garlic, 2-4 Tbls Turkish Baharat Seasoning, ¼ cup olive oil, ¼ cup red wine, 2 Tbls wine vinegar, and 1 teaspoon of salt in a medium bowl; toss to coat cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally. Grill over a very hot fire to desired doneness.

Ingredients

  • 2 lb: Pound Lamb Loin (cut into 1 1/2 inch cubes)
  • 2 Cloves Minced Garlic
  • 4 tbsp Turkish Baharat Seasoning
  • 1/4 c Olive Oil
  • 1/4 c Red Wine
  • 2 tbsp Wine Vinegar
  • 1 tsp Salt