South Jersey Dining Guide

LAMB SKEWERS with BALSAMIC VINEGAR
Betty Jones - Burlington

1 cup sweet Marsala wine
1/4 cup dry white wine vinegar
1 tbsp rosemary leaves (crushed)
1 tbsp thyme leaves (crushed)
2 tsp instant minced garlic
1-1/2 tsp salt
1/4 tsp ground black pepper
2 lbs boneless leg of lamb (cut in 2-inch pieces)
1/2 lb sliced pancetta (cut in 1-inch pieces)
balsamic vinegar

In a large bowl, combine Marsala, vinegar, rosemary, thyme, garlic, salt and black pepper. Add lamb; stir to coat. Refrigerate, covered, four hours or overnight. Preheat broiler. Remove meat from marinade, thread onto 8 (10-inch) skewers, alternating with pancetta. Place on a rack of a broiler pan; broil 3 to 4 inches from heat, turning once, until desired doneness (about 10 minutes for medium). Place on a serving platter; drizzle with balsamic vinegar. Serves four.

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