Lamb Chislic

Source: Cooking Frog

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 4

Total time: Marinating time, plus 20 minutes

INGREDIENTS

• 1 lb boneless lamb leg
• 2 Tbsp worcestershire sauce
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• Oil for frying
• Toothpicks for serving

DIRECTIONS

• Cut the lamb into bite-sized cubes and put in a gallon-sized ziplock bag along with worcestershire, garlic powder, salt, and pepper. Refrigerate for at least 4 hours, preferably overnight.
• In a large, heavy-bottomed pot, heat 1-2” of oil to 375 degrees F. 
• Line a plate with paper towels.
• Working in batches, fry the lamb cubes until crispy, about 2 minutes. Remove with a slotted spoon and let drain on the paper-towel-lined plate. 
• Skewer the cubes with toothpicks and serve with saltines!