Grilled Marinated Lamb | Saveur
The traditional Armenian way to cook grilled lamb is on the bone. But by cutting the meat from the bone and into pieces, it marinates more thoroughly and cooks more quickly.
Ingredients
- Juice of 3 lemons
- <sup>1</sup>⁄<sub>2</sub> cup white wine
- <sup>1</sup>⁄<sub>2</sub> cup olive oil
- 1 bunch fresh mint, chopped
- 1 tsp. salt
- Freshly ground black pepper
- 1 onion, peeled and minced
- 1 (8-lb.) leg of lamb, boned, trimmed, and divided into 4 pieces
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