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Step 1 of 4
In a large, resealable plastic bag, combine garlic, vinegar, mint, and oil. Add lamb, seal bag, and turn to coat. Refrigerate for several hours or overnight, turning occasionally.
Ingredients for this step (6 servings)
- 30garlic cloves, crushed (about 1 1/2 to 2 heads of garlic)
- 120mlapple cider vinegar
- 180mlchopped of fresh mint, or 1/4 cup dried mint
- 60mlolive oil
- 910glean boneless lamb, zabiha; cut into 1 1/2 inch cubes