Tender and flavorful meat, lamb is not particularly in need of pickling, but very wins if the marinade is picked up correctly and does not overwhelm the taste.
1 kg. lamb (leg or quads)
a few sprigs of rosemary
2 cloves garlic
1 tsp coriander
pinch of ground chili or spicy paprika
4 tablespoons olive oil
How to cook the lamb on the grill
Crush in a mortar pepper and coriander,add rosemary leaves, crushed garlic and salt and crushed garlic to become a mush, and gave rosemary juice. Add the olive oil and chili powder or paprika spicy (just a little bit, not even for the taste and for flavor) and how to mix. Cut the flesh into cubes of lamb, and if you use a square - cutlets. Add the marinade and stir to each piece has been covered on all sides with olive oil flavored with spices, garlic and rosemary. Marinate meat for 2-6 hours, and cook on a fairly hot coals, removing the lamb with fire before the meat loses pink color inside, and letting him walk for a few minutes in a warm place.