Ingredients
4
4 servings
- •1 medium onion, quartered
- •¼ cup vegetable oil
- •4 cloves garlic
- •4 tablespoons lemon juice
- •1 tablespoon dried oregano
- •1 tablespoon paprika
- •1 tablespoon kosher salt
- •1 teaspoon cumin
- •1 dash Worcestershire sauce
- •1 pound boneless lamb shoulder, cut into 1-inch cubes
Instructions
- Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
- Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.
Nutritional Facts
Per 4 servings
- Calories: 319
- Carbohydrate: 7g
- Fat: 26g
- Fiber: 2g
- Protein: 16g
- Sugar: 2g
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