Lamb Spiedie | Virginia Living
Grilled lamb skewers served on crusty Italian bread – a delicious entrée from Connie & Brian Littell, perfect for outdoor dining.
Ingredients
- 3 pound boneless leg of lamb, trimmed and butterflied
- 3/4 cup red wine vinegar
- 1/2 cup olive oil
- 5 cloves garlic, crushed
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1/2 teaspoon mint
- dash of red pepper flakes, to taste
- 3 sprigs fresh rosemary
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