Skewered Lamb
Serves: 8

1 3-pound leg of lamb
Marinade (see below)
1/2 pound pancetta, cut into 4 slices
1/3 cup chopped parsley
4 garlic cloves, chopped
1/4 cup olive oil
2 medium onions, cut into large pieces
2 3 tomatoes, quartered
Additional olive oil
Salt and freshly ground pepper to taste

Marinade
4 to 5 cups dry white wine
2 sprigs fresh rosemary or 2 teaspoon dried rosemary
5 fresh sage leaves or 1 teaspoon rubbed sage
3 garlic cloves, crushed
4 to 5 fresh bay leaves or 1 teaspoon crushed dried bay leaves
1 medium onion, sliced
Salt and freshly ground pepper to taste

Trim all far from lamb and cut in 2 to 2 1/2 inch cubes. Prepare marinade. Combine meat and marinade in a large bowl; stir well. Cover and refrigerate overnight. Preheat broiler or prepare grill. Cut pancetta into large pieces. Mix parsley, garlic, and 1/4 cup oil in a small bowl. Set aside. Drain lamb and dry on paper towels. Alternate lamb on skewers with pancetta, onion pieces and tomato quarters. Brush with oil. Broil to preferred doneness, brushing frequently with oil during cooking. A few minutes before removing meat from broiler, brush lamb with parsley-garlic mixture. Season with salt and pepper. Serve immediately.