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.