Lamb Kebabs With Mint

• 2 bunches of fresh mint, divided
• 14 cup extra virgin olive oil
• 14 cup dry red wine
• 2 tablespoons fresh lemon juice
• 4 cinnamon sticks
• 1 12 lbs boneless leg of lamb
• 12 teaspoon coarse kosher salt or 12 teaspoon sea salt
• 12 teaspoon fresh ground pepper, to taste

1. To Prepare Marinade: Coarsely chop 1 bunch of mint to make 1/2 cup (Reserve remaining mint leaves for kebabs.
2. ).
3. Combine the chopped mint, oil, wine, lemon juice and cinnamon sticks in a non reactive medium bowl.
4. Trim any fat from lamb and cut into about 1 1/2 inch cubes.
5. Sprinkle with salt and pepper.
6. Add lamb to the marinade, cover and refrigerate for 2-4 hours, stirring several times.
7. Drain lamb well; discard marinade.
8. To Prepare Kebabs: Thread the lamb onto skewers, placing a whole mint leaf between each piece of meat.
9. Preheat grill to high.
10. Oil the grill grate* (See Note at bottom).
11. Grill the kebabs, turning with tongs occasionally, until the lamb is nicely browned on the outside and cooked to desired doneness, about 8 minutes total for medium-rare or 12 minutes total for medium.
12. Transfer the kebabs to a platter or plates to serve.
13. *To oil grate: Oil a folded paper towel, hold it with tongs and rub it over the grate.
14. (Do not use cooking spray on a hot grill!
15. ).

mint, extra virgin olive oil, red wine, lemon juice, cinnamon sticks, lamb, kosher salt, ground pepper

Taken from www.food.com/recipe/lamb-kebabs-with-mint-95678 (may not work)