On 12/29/2017 4:06 PM, notbob wrote:
> I bought a leg o' lamb roast, a couple days ago. It's small --only
> 3.5lbs ($25)-- but I wanted to recreate my mom's 'lamb kabobs' and
> they call fer being marinated, overnight. It's the marinade I'm
> trying to recreate. I know it had these 2 things: wine and oil.
>
> I've purchased (besides the lamb) some decent NZ red wine and some
> "sweet ginger" teriyaki sauce. The teriyaki tastes jes as I recall,
> but I'm having probs finding a teriyaki/wine marinade recipe (which I
> have seen, many yrs ago). The recipe I DID find also called fer:
> mint, garlic, thyme, red wine vineagar, etc). I've got EVOO!
> (doesn't everyone?) But, looks like I'll hafta buy some 'mint' and
> 'skewers'.
>
> Can anyone help?
>
> nb
>
I keep it simple. For lamb I'd be using wine (red works) and olive oil
with rosemary and garlic. Perhaps some thyme. S&P. Good lamb doesn't
require complicated.

I would not use teriyaki or ginger with lamb but that's just my taste.
Then again I don't know what your mom's lamb marinade was like. My
mother never cooked lamb.

I have 12 long brass kabob skewers with teak handles. I don't remember
my parents making kabobs, ever. No idea why I find things like this in
my house.

Jill