Greek-style Marinated Lamb With Lemon Rice

Total Time: 5 hrs 20 mins Preparation Time: 5 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice
• 1/4 cup grape juice
• 1/4 cup red wine vinegar
• 6 minced garlic cloves
• salt and pepper
• 2 lbs boneless lamb loin
• 1 onion, sliced
• 2 teaspoons dried italian seasoning
• 1/2 teaspoon dried basil
• 2 bay leaves, crumpled (optional but good to add)
• 2 tablespoons butter
• 1 1/2 cups rice
• 3 cups good quality chicken broth
• 1 lemon
• salt and pepper

Recipe

• 1 prepare the marinade by combining the olive oil, lemon juice, grape juice, vinegar, garlic, salt, pepper (to taste), italian seasoning, basil and crumbled bay leaves.
• 2 cut the lamb into 1-inch cubes( or a little larger if desired).
• 3 place the lamb in a single layer in a glass 13x9-inch pan.
• 4 slice the onion and seperate into rings.
• 5 place onion over top of meat.
• 6 pour the marinade over meat.
• 7 cover, and refrigerate for 4-24 hours (the longer, the better!).
• 8 drain marinade, or save to baste meat while cooking (see note below).
• 9 thread meat on metal skewers; grill or broil in oven (4-5 inches) from heat until lamb is cooked.
• 10 note: if marinade is to be used to baste meat when cooking, heat the marinade to a boil for 3 minutes, and use to baste the meat frequently while cooking.
• 11 serve hot on a bed of lemon rice (recipe below).
• 12 for lemon rice: grate at least 2 tablespoons lemon peel (or more for a stronger lemon taste); set aside.
• 13 squeeze out juice from lemon, and combine with butter, rice and broth (salt and pepper to taste).
• 14 bring to a boil, reduce heat and simmer, cover and simmer (without peeking!) for 20-30 minutes, or until the liquid is absorbed.
• 15 remove from heat, and stir in lemon peel.
• 16 serve hot with cooked meat.
• 17 delicious!