From the June/July 2015 issue
By Melissa Joulwan –

Serves 4–8 / Prep: 10 min

Marinate: 2 hrs / Cook: 20 min


  • 1 (2-lb) leg of lamb, cut into 2-inch cubes
  • 1/3 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp dried thyme leaves, crushed
  • 2 cloves garlic, crushed
  • 1/2 TBSP salt
  • 1 tsp ground black pepper
  • 1 bay leaf
  • Garnish
  • Cherry tomatoes
  • Lemon slices
  • Fresh bay leaves
  • Olive oil


Prep the lamb:

  • In a large bowl, toss the lamb with the oil, lemon

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