Ingredients
3 lbs boneless lamb leg, trimmed of visible fat and cut into 1 1/2- to 2-inch cubes
1/3 cup plus 1 Tbsp olive oil, divided
1/3 cup red wine vinegar
3 tablespoons Fresh lemon juice
4 each Cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
2 tablespoons chopped Fresh mint leaves
1/2 teaspoon salt
1 1/2 teaspoons Black pepper, freshly ground
1 each green bell pepper, sliced
1 large onion, sliced
6 each submarine roll (15 oz. pkg.)
Description
Hannaford Supermarkets
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