½ leg of lamb, boned
½ medium onion
1 clove garlic
6 sprigs lemon thyme
6 sprigs marjoram
3 sprigs lovage
3 sprigs rosemary
3 sprigs parsley
¼ cup olive oil
¼ cup red wine
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Cut the meat into cubes about 1 in. square and put them in a bowl. Peel the onion, slice thinly and add to meat. Stir in the peeled and crushed garlic. Pick the leaves of the herbs off their branches and chop. Add to meat. Stir in oil and wine. Leave 4-6 hours or overnight. Then, thread meat onto skewers. Cook over charcoal or open fire, or broil. Use remaining marinade to baste. (Hint: use pieces of Rosemary as your basting brush and burn a few sprigs under the skewers!)

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